Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Place the cauliflower florets in the bowl of a large food processor and pulse until a rice-like texture is created.
Pour the cauliflower “rice” to a large sauce pot, lightly steam cauliflower for 3-5 minutes or until slightly soft.
Place the lightly steamed cauliflower into a nut-milk bag or cheesecloth over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower.
Let the cauliflower sit within the nut-milk or cheesecloth for about 5-10 minutes, returning to squeeze any further water.
Combine the remaining ingredients into the large bowl (along with the cauliflower) and hand mix with a large spoon until thoroughly combined.
Spread the dough in the middle of a baking sheet and simply use your hands to shape the crust into your desired size, keeping the crust about ½ inch thick. For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.
Bake at 450 degrees for about 20 minutes, until the top is golden brown and firm to touch. You can flip this half way through the baking process to make sure both sides are cooked well to your liking.
Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 10-15 additional minutes. I added marinara sauce for one half and pesto sauce for the other half, along with sauté mushroom, fresh spinach, basil, fresh tomato, sundried tomato.