Preheat the oven to 425 F and prepare your toppings. Put parchment paper on a baking sheet (I like to fold it in half, the double layer helps absorb extra liquid).

Place the riced or pearl cauliflower in the processor and pulse until it's very fine and starting to almost create a paste.

Then add the egg white protein, salt, and Italian seasoning (and shredded cheese if you're using). Pulse to combine, then blend and add the water a tablespoon at a time, continuing to blend or pulse.  Stop the machine and scrape down the sides a couple times, then keep blending until it’s fairly smooth.

Place mixture on a parchment paper lined baking sheet and pat out (or spread with a rubber spatula) into a circle-ish (or oval) shape. I use a rubber spatula at first then usually my hand to pat it to even thickness and smooth the edges.  I get it as thin as I dare, but you don't want it *too* thin or it will be too flimsy and hard to flip.

Bake for 10-15 minutes at 425 degrees. Remove from oven and gently use a spatula to peel the crust off the parchment and flip it over (still on the parchment).  If it's sticking too much, give it another few minutes before trying to flip it or it will fall apart. 

Bake another 5 minutes or until it's starting to get nice and crispy, and the moisture is clearly baking off.

Remove from the oven and flip back over to the original side.  Top with desired toppings and place back in the oven to cook the toppings and melt cheese, about 3-5 minutes.