Preheat oven to 425 F. Remove plastic from frozen pizza crust and set aside to thaw out. Line a baking sheet with parchment paper then set up your dredging station. Add flour, corn starch, 1 tbsp sriracha, non-dairy milk, water, salt, and pepper to a mixing bowl and whisk to combine. Add the GF bread crumbs to another mixing bowl.
Once your caulfilower florets are chopped, dredge the florets in the wet mixture then place in the gf bread crumb bowl to evenly coat. Add the floret to the baking sheet and repeat untill all florets are coated and lined on the baking sheet. Add the baking sheet of florets to the oven once heated. Cook for 10 minutes then flip florets and cook another 5-8 minutes until golden brown.
While cauliflower roasts, whisk all ingredients for the bank bank sauce in a mixing bowl. Taste as you go to adjust where needed. Set aside.
Whisk together non-dairy creamer and vegan cream cheese in another mixing bowl. Grab your pizza crust and spread the garlic spread first leaving about a half inch of crust bare then add the vegan cream cheese mixture on top. When cauliflower is finished, add the florets on top of the pizza crust, add chopped onions, salt, and pepper then place back in oven. Cook for 12 minutes.
Remove pizza from oven and let cool. Drizzle bang bang sauce and top with chopped cilantro. Slice into 4 slices, ready to serve!