Preheat oven to 450ºF. On a baking sheet, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and throughly dry a small head of cauliflower. Cut off the florets and chop into pieces. Pulse in a food processor until you get powdery snow-like cauliflower. Place the cauliflower in a microwave safe bowl and cover, microwave for 4 minutes. Dump cooked cauliflower onto a clean towel and allow to cool before wringing out. This next step is very important. You want to make sure you squeeze out as much water as possible. This will ensure your pizza holds together while baking and doesn't create a crumbly mess.
Place the squeezed cauliflower into a bowl. Add Parmesan cheese, salt and pepper. Then add the lightly beaten egg and mix together with your hands. Once mixed, place the dough onto your oiled parchment paper and begin to form into a crust. Pat it down throughly, you want it tightly formed together. Don’t make it too thick or thin either - mine created an 8 inch circle. Place the crust into the oven and bake for 20 minutes, until it starts to turn golden brown.
Remove from the oven and cover with your toppings. I topped mine with tomato sauce, goat cheese, roasted grape tomatoes, prosciutto, fresh basil leaves and a shake of red pepper flakes.
Once your toppings have been added, place the pizza back in the oven for another 20 minutes.
Notes
If you'd like to top your pizza with roasted grape tomatoes, heat your oven to 450 degrees. Slice the grape tomatoes in half lengthwise, toss in olive oil, salt and pepper and place onto a baking sheet. Cook for 45 minutes.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/cauliflower-crust-pizza/