1 small to medium size head of cauliflower, should yield 2 to 3 cups once processed1/4 teaspoon kosher salt1/2 teaspoon dried basil (crush it even more between your fingers)1/2 teaspoon dried oregano (crush it even more between your fingers)1/2 teaspoon garlic powderPinch of crushed red pepper flakes, or more to taste1/4 cup Parmesan cheese1/4 cup mozzarella cheese1 egg 1 tablespoon almond meal, if neededPizza toppings of your choice, such as pizza sauce, cheese, roasted or caramelized vegetables such as sweet onions, butternut squash cubes, peppers, carrots or cubed zucchini.
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Heat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and thoroughly dry a small head of cauliflower. Cut off the florets and put them in a food processor container. Pulse for 30 seconds, or until cauliflower is size of bread crumbs. Place the cauliflower in a microwave safe bowl and cover. Microwave cauliflower for four minutes. Turn cooked cauliflower onto a clean tea towel and let cool.
Once cauliflower is cool enough to handle, wrap it up in a clean dish towel and ring it out.
Transfer cauliflower to a bowl. Stir in salt, dried basil, dried oregano, garlic powder, red pepper flakes and both cheeses. Add 1 tablespoon almond meal and egg, and mix to combine.
Once mixed together, use your hands to press mixture onto oiled parchment paper to form the crust. Pat it down so that it is compressed. Don’t make it too thick or too thin!
Using a cutting board (or a pizza peel) slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for eight to 11 minutes, until it starts to turn golden brown. Remove from oven.
Top crust as desired and place parchment-lined topped pizza back in the hot oven for five to seven minutes, or until cheese is melted, bubbly and slightly golden.
Makes one 12-inch pizza.