<b>Prep the rice (see notes):</b> Preheat oven to 375 degrees F and line baking sheet with unbleached parchment paper.  Remove the outer leaves of the cauliflower, separate into florets, and process in a food processor until it's a “rice” texture.  If you're using store-bought cauliflower “rice”, you can skip that step.

Transfer your cauliflower rice to your prepared baking sheet and bake for about 15 minutes. Remove from the oven, and transfer either directly to your squeezing bag/towel, or let it cool on the pan for a bit and then transfer.  Let it cool at least 10-15 minutes until you can safely touch it.

<b>Squeeze and make the dough:</b>  Squeeze the liquid out of the cauliflower as hard as you can, whether over a bowl or just over the sink. Be patient and do this a few times until barely any liquid comes out (let it rest a couple minutes, then try again).  

Increase the oven temperature to 450 F. In a medium bowl, add the egg, dried herbs, salt, and pepper. Add the shredded cheese and squeezed-out cauliflower ball.  Mix very well with a spatula (or I honestly prefer my hands) until well combined.

<b>Form and bake the cauliflower crust:</b>  Line same baking sheet with new parchment paper or a silicone mat and spray with cooking spray. Plop your cauliflower dough in the middle and flatten with your hands until a thin pizza crust forms. You want it fairly thin, but if it's too thin it will burn on the edges.

Bake for 15 minutes, carefully flip with a spatula and bake for a few more minutes.

<b>Top and finish:</b> Pull it out of the oven and top as desired.  Bake again for about 5 minutes, until the cheese melts.  Serve fresh and enjoy!