Ingredients

• 1 cheesecloth or dishtowel
• Pizza stone or pan
• Parchment paper
• 1 bag of rice cauliflower (you can also use a head of cauliflower, but the riced is so much easier)
• 1/4 cup parmesan cheese
• 1/2 cup mozzarella cheese
• 1/4 tsp. kosher salt
• 1/2 tsp. dried basil (crush up the leaves between your fingers before adding)
• 1/2 tsp. dried oregano
• 1/2 tsp. garlic powder (not garlic salt)
• a dash of red pepper
• 2 eggs, lightly beaten
• 1/2 cup marina or diced tomatoes
• Whatever you'd like to top your pizza with -- onions, mushrooms, cooked ground beef, bell peppers, etc.

Instructions

1. Preheat over to 450 degrees
2. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. (If you're using a head of cauliflower, wash and dry thoroughly, then cut off and use just the florets)
3. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow." (the riced cauliflower needs less pulsing than the fresh)
4. Dump cauliflower onto a cheese cloth (or clean dish towel if you don't have cheese cloth) and allow to cool for a bit before attempting the next step.
5. Once cauliflower is cool enough to handle, wrap it up in the cloth and wring it out ... 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. Put cauliflower into a bowl and add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, salt, basil, oregano, garlic powder and red pepper
7. Now add your egg and mix. (you can even use hands here)
8. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
9. Slide the parchment paper onto your pizza stone or baking sheet and bake 8 - 11 minutes at 450.
10. Remove from oven, add marinara and toppings, top with more mozzarella and bake for another 5-7 minutes