Method

1. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place your silicone baking mat or a piece of parchment paper. Grease the baking mat or paper with oil or butter.
2. Run the cauliflower florets through the grater of your food processor to make cauliflower rice. You should end up with 2 to 3 cups of uncooked cauliflower rice.
3. Cook cauliflower. Microwave: put cauliflower in a microwave safe bowl and cover; microwave for 4 minutes. Stove top: place salted water in a pot and bring to a boil; add cauliflower and cook about 10 minutes.
4. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. I like to put it in the fridge or freezer to speed up this step.
5. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
6. Dump cauliflower into a bowl. Now add ¼ cup parmesan cheese, ¼ cup mozzarella cheese, ¼ tsp salt, 1 tsp Italian seasoning, and ½ tsp garlic powder. Now add your egg and mix away.
7. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
8. Put the crust, mat and all on your hot pizza stone or baking sheet in the oven. Bake until it starts to turn golden brown on the edges a little bit inside the pizza, like this. Cook for as long as it takes to be browned, usually about 10-20 minutes, varying by oven. Remove from oven.
9. Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
10. Allow it to cool for two minutes after removing from the oven before slicing.