To make the crust, remove stems and leaves from cauliflower, and chop the florets into chunks. Add to food processor and pulse until it looks like grain – crumbly small chunks, taking care not to over-do pulse into a puree. Steam riced cauliflower in a pot with an inch of water for about 8-10 minutes, or until soft to the touch. You can also microwave riced cauliflower in a microwave-safe bowl for 8 minutes. Ring the cauliflower out in a dish towel or cheese cloth (you may want gloves, it’ll be hot) until ALL the liquid is gone. Get as much liquid out as possible.
Preheat oven to 400°F, and line a baking sheet with parchment paper (only use parchment paper as wax paper or aluminum foil do not work as well and after all this work, you want a pizza that comes out.)
In a medium bowl, stir together cauliflower, whisked egg, and cheese. Add oregano, basil, and salt, then stir. You can try adding fresh garlic or any other herbs into the crust as well at this point.
Transfer to the cookie sheet, and using your hands, pat out into a rectangle making it about an inch thick. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 400°F for 30-45 minutes or until crust begins to turn golden around the edges, and remove from oven. Add pesto, toppings of choice and cheese, and broil on high 3-5 minutes if using cheese. Slice and enjoy!
KALE PESTO SAUCE
Combine the kale, lemon juice, toasted nuts, olive oil, 1/2 tsp of salt and 2 Tbsp of parmesan cheese in a food processor and blend until smooth.
The key to a crispy crust is wringing out as much of the water from the cauliflower as possible. Just a heads up, it will not be as stiff as a dough crust, and may need to be eaten with a fork and knife.