Ingredients

1 head Cauliflower (small head)
1/4 cup Parmesan Cheese
1/4 cup  Romano Cheese
1/4 teaspoon Kosher Salt
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Oregano
1/2 teaspoon Garlic Powder
pinch of Red Pepper Flakes if desired
1 tablespoon Almond Flour
1 large whole egg

Directions

Wash and thoroughly dry a head of cauliflower. Cut off florets and place in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2-3 cups of cauliflower. Place the cauliflower on a parchment lined cookie sheet in a thin layer. Bake it for 20 minutes in a 400 degree oven.  When you remove your cauliflower, raise the temperature of the oven to 450 degrees.

Place the cooked cauliflower onto a clean tea towel and allow to cool for a bit. Once it is cool enough to handle, wrap it up and squeeze out as much water as possible. This is to help dry the cauliflower so your crust will be chewy instead of crumbly.
Note: You can  save time and cook the cauliflower in a microwave safe bowl for 4 minutes instead of baking in an oven.
Place the squeezed cauliflower into a bowl and add Parmesan cheese, Romano cheese, salt, basil, oregano, garlic powder, red pepper if desired and almond flour. Add the egg and mix. Hands work best!

Use your hands to press the dough into a crust onto your oiled parchment paper. You want to spread it out like a crust keeping it nice and tightly formed together. Don’t leave it to thick or make it to thin that it won’t hold your toppings.  Slide the parchment paper onto your cookie sheet and bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven. Top your crust with your favorite pizza sauce, cheese and toppings. Bake another 7-10 minutes until the cheese is melted and slightly golden. Remove from oven and allow to cool so you don’t burn your mouth eating this delicious pizza! Enjoy!!