Preheat your oven to 200°C and line a baking sheet with parchment paper.
yum!Method
Pulse the cauliflower florets in a food processor until they look like fine rice or couscous.
Put the riced cauliflower in a microwave-safe bowl and microwave for 4–5 minutes until soft. Alternatively, cook it in a dry pan over medium heat for about 5 minutes to evaporate the excess moisture, or in the oven.
Transfer the cauliflower to a clean dish towel or cheesecloth. Once cool enough to handle, squeeze as hard as you can to remove as much liquid as possible. The drier the cauliflower, the crispier the crust — this step is crucial and you can't skip it, or you'll end up with a wet dough.
In a mixing bowl, combine the squeezed cauliflower, egg, some of the mozzarella (keep the rest for the topping), parmesan, oregano, garlic powder, salt and pepper. Mix well with your hands and knead until a dough forms. If it feels too sticky, add a little all-purpose flour.
Turn the dough onto the lined baking sheet and press it down firmly into a thin, even circle or rectangle.
Bake the crust for about 15 minutes, until golden and set. If the bottom isn't cooked enough, flip it and bake for another 10 minutes on the other side.
Take the crust out, flip it back to its original side, and add a thin layer of pizza sauce, the mozzarella and your toppings. Return it to the oven for another 5–7 minutes, until the cheese is melted and bubbling.
Slice and serve.
