Prepare a baking sheet covered with parchment paper. Spray some oil on top to avoid the crust to stick. Set aside.
Place the half of the cauliflower florets into a food processor with the S blade attachment. Process for 30 seconds, stop, scrap drown the bottom and sides. Repeat for 30 seconds until all the florets are pulsed into a fine cauliflower rice - it will looks like couscous/semolina. Transfer the cauliflower rice into a microwave safe glass bowl. Process the over half of 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 mitten - be careful it is super hot!
Transfer the hot cauliflower rice onto a clean towel. Squeeze as firm as you can to release all the water. Again it is hot so use your oven mitten 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 te 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 cheese is melted.
Nutrition panel is for one slice without toppings. This recipe serve 6 slices. 3 g net carbs per sliceTo make flaxegg, combine 1 tablespoon of flaxseed meal with 3 tablespoon of lukewarm/hot water. Whisk, set aside for 10 minutes until it resemble egg texture. Use as a beaten egg replacement.