Remove the outer leaves from a head of cauliflower, cut it in half and then into 4 quarters, cut off the stalk and start removing small florets, add the florets to a food processor and pulse until the cauliflower has a rice like texture (if your food processor is small pulse the cauliflower in batches)

Add the cauliflower to a sauce pan, fill up half way with water and heat it with a medium-high heat, cook for about 10 minutes, then drain the cauliflower through a sieve, after letting it cool off for about 5 minutes, add the cauliflower to a flour sack towel and start draining all the liquid, drain as much liquid as you can (this is the secret to the perect texture of a caulifower pizza crust)

Add the drained cauliflower to a bowl, make a well in the middle and add 1 large organic egg and beat it, then add ½ teaspoon of dried oregano, ½ teaspoon of dried parsley, ½ teaspoon of garlic powder, ½ teaspoon of sea salt and ½ cup of finely shredded Manchego cheese, mix everything together until well combined

Add the cauliflower mixture onto a piece of parchment paper, using your hands combine the mixture together and start flattening it out into a circular shape, about a ¼ inch of thickness, add to a baking tray and into a pre-heated oven 210 C -410 F for 35 minutes

Once your cauliflower pizza crust is done, top it off with your favorite sauce and toppings and add back to the oven between 10-15 minutes, I added marinara sauce, slices of fresh mozzarella and sprinkled with some dried oregano