From Chef Ben Guggenmos, Hillsborough Cty. Schools
1 small head of cauliflower
½ cup parmesan cheese, shredded
½ t sea salt
1 t dried oregano
1 t granulated garlic
Cut the florets off the head of cauliflower and pulse them in your food processor for about 30 seconds. The cauliflower should resemble snow after pulsed. You should end up with 2 to 3 cups of cauliflower.
Place the pulsed cauliflower in a bowl, cover and microwave for 4 minutes. Dump cooked cauliflower out on a clean tea towel and allow to cool completely. Wrap it up in the towel and wring it out, getting out as much water as you can.
Place squeezed cauliflower into a bowl and add the parmesan cheese, salt, oregano, granulated garlic, and egg and mix thoroughly.
Once mixed together, form the dough into a ball. Take a sheet pan lined with parchment and spray with pan spray. Press the ball into a crust on the parchment lined pan making sure it's not too thin or too thick.
Bake at 450 degrees for 9-12 minutes or until it starts to turn golden brown. Remove from oven and add whatever toppings you like, just like you would a regular pizza. Put back into oven and cook until cheese has melted, about 5 to 7 minutes.