Prep: Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper.

Make "rice": Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in a food processor in batches, until "rice" texture forms. Do the same with frozen (thawed) cauliflower and skip this step if using store-bought cauliflower rice.

Cook "rice": Transfer riced cauliflower on a prepared sheet pan or any oven safe baking dish and bake for 15 minutes or microwave in a microwave-safe bowl for 8 minutes. Transfer cooked cauliflower to a large bowl lined with double layered cheesecloth or linen towel, and let cool for 10-15 minutes or until safe to the touch.

Squeeze: Then hold onto 4 corners, twist cauliflower into a ball and squeeze the liquid out as hard as you can. Be patient and do this quite a few times until barely any liquid comes out. It takes about 3-4 minutes, you should get about 1 ½ cups water out and your hands will be sore.

Make dough: Increase oven temperature to 450 degrees F. In a large bowl, add dry cauliflower, egg, cheese, Italian seasoning, salt and pepper. Mix very well with spatula until combined.

Form crust: Line same baking pan or pizza stone with new parchment paper (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer cauliflower pizza dough in the middle and flatten with your hands until thin pizza crust of about 11 inches in diameter forms. Be sure to avoid thin edges, so push them in with a palm of your hand.

Bake it first: Bake crust for 20 minutes. If you would like more crispy crust, carefully flip it with spatula and bake for a few more minutes.

Bake pizza with toppings: Top cauliflower pizza base with your favorite toppings and bake again until cheese on top turns golden brown. Let cool 1-2 minutes, cut into 8 slices with a pizza cutter and enjoy!