To rice the cauliflower, cut the florets into chunks and pulse them in a food processor until they resemble small, rice-like pieces. You can also use a cheese grater. Be careful not to over-process the cauliflower, as it can become mushy.

Place the riced cauliflower in a microwave-safe bowl and microwave for 5 to 8 minutes, depending on your microwave’s power. There’s no need to add water.

Transfer the cooked cauliflower to a fine mesh strainer and press out as much water as possible. Then, wrap it in a clean dish towel and squeeze gently to remove any remaining moisture. This step is important for getting a crisp crust.

Preheat the oven to 450°F and spray a cookie sheet with non-stick cooking spray. In a medium bowl, combine 1 cup of the cooked riced cauliflower, the beaten egg, Parmesan cheese, Italian seasoning, garlic, and salt. Mix until everything is well blended.

Place the cauliflower mixture on the prepared cookie sheet and pat it into a 9-inch round. Don’t press it too thin or you may create holes in the crust.

Bake the crust at 450°F for 15 minutes, or until it’s golden and firm to the touch.

Remove the crust from the oven and spread pizza sauce evenly over the top. Add mozzarella cheese and your favorite pre-cooked toppings.

Place the pizza under the broiler for a few minutes, just until the cheese melts and starts to bubble. Watch carefully so it doesn’t burn.