Preparation Steps

• Position a rack in the middle of the oven and preheat to 425°F. Line a baking sheet or pizza stone with parchment paper and brush the paper lightly with the olive oil.
• If using a whole cauliflower, chop into florets and pulse in a food processor until it resembles rice. Alternatively use packaged riced cauliflower. Place 2 1/4 cups riced cauliflower in a microwave-safe bowl and microwave uncovered on high for 6 minutes, until softened.
• Let the cooked cauliflower cool for a minute, then transfer it to a clean kitchen towel or several layers of cheesecloth. Twist and squeeze over the sink for 1–2 minutes to remove as much moisture as possible — getting it dry is key to a crisp crust.
• In a large bowl combine the thoroughly drained cauliflower with minced garlic, 1 cup shredded mozzarella, beaten egg, grated Parmesan, dried basil, dried oregano, salt, and black pepper. Mix vigorously with a spatula until everything is evenly incorporated and a sticky dough forms.
• Place the cauliflower mixture in the center of the prepared parchment. Lay another piece of parchment on top and use your hands or a rolling pin to press the dough into a 9–10 inch circle about 1/4 inch thick. Peel off the top parchment. Transfer the parchment with the formed crust onto the baking sheet or pizza stone and chill in the refrigerator for 10 minutes to help it set.
• Bake the chilled crust at 425°F for 20–22 minutes, until the edges are golden and the surface looks dry and set. Rotate halfway through if your oven runs hot.
• Remove the crust from the oven and reduce the oven setting to broil. Spread the pizza sauce evenly over the crust (leave a small border), scatter the remaining 1 cup shredded mozzarella on top, and return to the oven under the broiler for 3–4 minutes until cheese is bubbly and lightly browned — watch closely so it doesn't burn.
• Let the pizza rest 2–3 minutes after broiling. Finish with torn fresh basil and an extra crack of black pepper if desired. Slice into 4 pieces and serve warm.