2 pounds cauliflower florets , riced
1 egg , beaten
1/3 cup soft goat cheese (chevre)or other cheese
1 teaspoon dried oregano
pinch of salt
Preheat the oven to 400ºF. If using fresh cauliflower, rice it in a food processor.
If using frozen uncooked riced cauliflower, be sure to thaw it completely.
Put riced cauliflower in a bowl and cover with saran wrap. Microwave it 4-5 minutes. Let sit for 10 minutes.
Transfer the "rice" to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (which will leave you with a nice and dry pizza crust).
In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/4" to 1/2" thick, and make the edges a little higher for a "crust" effect, if you like.
Bake for 30-35 minutes at 400F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes.
Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400F oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.