Instructions

• Place a pizza stone inside the oven or grill if you are using one. Preheat the oven or grill to 450°F (230°C). If using a grill without a pizza stone, preheat the entire grill.
• Finely chop the cauliflower in a food processor or grate it on the large side of a cheese grater until it resembles rice-sized pieces.
• Put the chopped cauliflower in a microwave-safe bowl and microwave uncovered for 7–8 minutes, until cooked through and soft. Do not add water; the cauliflower will release moisture.
• Let the cooked cauliflower cool slightly, then transfer it to a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. Continue until the cauliflower is noticeably drier.
• If your mozzarella is not already finely grated, pulse or grate it so it measures 1/2 cup finely grated mozzarella.
• In a medium bowl combine the drained cauliflower, 1/2 cup finely grated mozzarella, 5 tablespoons almond flour, 3 tablespoons finely grated Parmesan cheese, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and a pinch of salt. Mix to distribute the ingredients evenly.
• Beat the egg with a fork, then add it to the cauliflower mixture. Stir thoroughly until the mixture is well combined and holds together when pressed.
• Lightly spray a heavy cookie sheet (or place the mixture on a preheated pizza stone if using) with nonstick spray. Form the mixture into a ball on the prepared surface, then use your fingers to press and spread it into a thin, even crust.
• Bake the crust with the oven door or grill lid closed until the crust is firm and lightly browned, about 13–15 minutes. If cooking on a grill without a pizza stone, preheat the grill, then turn off one side and cook the crust on the off side using indirect heat with the lid closed; this may add a bit of time.
• Remove the crust from the oven or grill, let it rest 1–2 minutes, then slice and serve hot. The crust reheats well.