Begin with 1 large head or two small head of raw cauliflower. Clean and cut the head into florets. Now using your food processor, pulse the cauliflower into “rice” like pieces. You’ll need about 4-5 cups of the riced cauliflower. If you do not have a food processor, you can use a larger box grater to get a similar effect, but don’t cut into forest. Instead, either quarter the head or cut into thick slices. It will be much easier to handle and grate.

In a large pot, boil about an inch of water, then add the cauliflower. Cook for 4-5 minutes, then drain and cool. Now here is the most important part! Once cooled, you must squeeze out all excess water.

Put the cauliflower in the center of a clean dish towel and twisted it into a pouch. Then I squeezed and squeezed and squeezed until no liquid was coming out. Once you can’t squeeze out any more liquid, empty the cauliflower into a large bowl.

Preheat your oven to 400 degrees.

Line your baking sheet with parchment paper and set aside.

Add beaten egg, goat cheese, almond meal, baking powder, dried basil, minced garlic and salt and pepper to taste.

Work the ingredients into a “dough”. Combine it really well and even work it with your hands, if need be. Roll out your “dough” to be about 1/3 inch thick on the lined baking sheet. If you want thicker crust on the edges, like a regular pizza, then form the edges to desired thickness.

Bake in preheated oven for 30-40 minutes.

Remove from oven and add desired pizza topping.

Return to oven and bake an additional 5-8 minutes so cheese will melt and flavors will meld.