Preheat the oven to 400 degrees F (200C). Line a baking stone or sheet with parchment paper.
If using fresh whole cauliflower, cut the leaves and tough part of the stem off. Use a food processor to rice the cauliflower until it’s the size of little pebbles. Cook the riced cauliflower in a microwave safe bowl, or steam it on the stovetop, for 8 minutes. Allow it to cool.
Place the cauliflower in the center of a piece of cheesecloth or a thin tea towel. Gather the towel around the contents and squeeze the ball of cauliflower in your hand, as tightly as possible, to release as much water as possible.
Add the dry cauliflower, mozzarella cheese, egg and seasonings to a bowl. Stir it together. It will still be a bit wet and doesn’t really resemble a “dough”.
Pour the dough onto the parchment paper and use your hands to press it down into a round crust shape. You can make it as thick or thin as you like.
Bake the crust for about 25 minutes, until browned slightly on top. Flip the crust over. Then add the toppings of your choice and return to the oven for another 8-10 minutes.
If using store-bought riced cauliflower, you’ll need a 1.5 to 2 lb bag.