Prepare a baking sheet covered with parchment paper. Spray some oil on top to prevent the crust from sticking. Set aside.
Place half of the cauliflower florets into a food processor with the S blade attachment. Process for 30 seconds, stop, scrape the bottom and sides. Repeat for 30 seconds until all the florets are pulsed into fine cauliflower rice - it will look like couscous/semolina. Transfer the cauliflower rice into a microwave-safe glass bowl. Process the other half of the cauliflower florets until pulsed into rice and transfer into the glass bowl.
Cover the glass bowl with a microwave-safe lid. Microwave for 5-6 minutes. Remove from the microwave with oven mittens - be careful it is super hot!
Transfer the hot cauliflower rice onto a clean towel. Squeeze as firmly as you can to release all the water. Again it is hot, so use your oven mittens to avoid burning your hands.
Open the towel. You should obtain a dry ball of cooked cauliflower rice. Transfer into a bowl, add spices, salt, beaten egg, and cheese. Combine with a spatula. The cheese will melt, and the cauliflower pizza crust is forming.
Press the cauliflower crust onto the prepared baking sheet. Press with your hands to form a round pizza.
Bake for 15 minutes or until the borders are crispy.
It is optional, but if you can flip over the crust and bake for an extra 5-8 minutes on the other side, it will add extra crispiness to the crust.
Spread your favorite pizza toppings starting with a sauce like sour cream or no-added-sugar tomato paste, then flat ingredients like pepperoni, ham and finish with extra grated pizza cheese
Bake again for 15 minutes until your toppings are cooked and the cheese is melted.
The nutrition panel is for one slice without toppings. This recipe serves 6 slices. 3 g net carbs per sliceTo make a flax egg, combine 1 tablespoon of flaxseed meal with 3 tablespoons of lukewarm/hot water. Whisk, set aside for 10 minutes until it resembles egg texture. Use as a beaten egg replacement.