Crust

• Preheat oven to 375 degrees F.
• Throw your cauliflower florets and pulse in a chopper until you get the consistency of rice.
• Add parchment paper to a sheet pan and pour your cauliflower rice on top. Bake for about 15 minutes. (Mix the cauliflower at the halfway point to evenly cook)
• When the cauliflower is done cooking, add it to another bowl so it cools off faster. Save the sheet pan.
• In another bowl, whisk together your egg, dry oregano, dry basil, garlic powder, crushed red pepper flakes, and salt/black pepper per taste.
• When the cauliflower is cool enough to touch, scoop it on to a cheese cloth and squeeze out as much liquid as possible. You may need to do this 1 cup at a time, and you may find yourself doing a couple rounds of this.
• At this point, turn your oven back up to 450 degrees F.
• Add the squeezed cauliflower to your bowl with the egg along with half of the parmesan cheese.
• Mix with your hands until you form a dough-like ball.
• Grab your sheet pan again and line it with a new piece of parchment paper. Add some cooking spray or a little bit of oil all over it.
• Take your “dough” and use your fingers to evenly spread it all around the pan. It should look uncooked pizza dough at the end of this process.
• Pop it into the oven for about 10 minutes on each side.
• The crush should be golden brown and ready for toppings. If you want it crispier, you can keep it in for longer.
• Add all of your toppings and pop it back into the oven for 7-10 minutes, or until your cheese is melted.
• Cut into 8 slices and enjoy!