Preheat the oven to 450°F. Prepare a baking sheet with parchment paper and spray it lightly with non-stick butter spray or use a silicone baking mat.

Separate the cauliflower florets from the stems, trimming as much stem as possible. Process the florets in a food processor using quick pulses to achieve a grain-like texture, avoiding overprocessing into a puree.

For convenience, pre-riced or frozen riced cauliflower can be used and yields similar results.

Transfer the processed cauliflower to a microwave-safe bowl and microwave for approximately 4 minutes. Let cool slightly, then use a kitchen towel or paper towels to wring out as much water as possible. Removing excess moisture is crucial for the best texture.

In a mixing bowl, combine the drained cauliflower with mozzarella, Parmesan, egg, garlic salt (or substitute), basil, and oregano. Mix thoroughly.

Shape the mixture into a ball using your hands and place it on the prepared baking sheet. Flatten it into a pizza shape, ensuring an even thickness.

Bake for about 15 minutes, or until the edges are golden and the center is set. Flip the crust and bake for a few more minutes to achieve an even cook.

Remove the crust from the oven and allow it to cool briefly.

Spread your preferred pizza sauce over the crust, add desired toppings, and bake at 350°F for 3-5 minutes, or until the cheese melts and begins to brown.