Preheat the oven to 425°. Line baking tray with parchment paper or silicone mat. Set aside.

Steam cauliflower and drain well. Pulse in food processor until it's rice-like in texture. Squeeze out as much moisture as possible using a cheesecloth.

Transfer cauliflower to a large bowl. Stir in egg, mozzarella, goat cheese, and spices. I like using garlic, oregano, basil, thyme, rosemary..things of that sort.

Carefully spread mixture on lined baking tray until it's about 1/4 in thick. You can try to make it even thinner, just as long there are no holes in your crust. A rubber spatula works really well for this. Crust usually spreads out to 10 inches or even a little more.

Bake for 12-15 minutes, or until crust is dry and golden. Then FLIP IT! This is key. This is why the parchment paper is so handy. I like using a second baking tray lined with paper so I can just stack it on top and flip it without any accidents.

Once flipped, bake again for an additional 5 minutes or so, until this side is also dry and golden. You want to do this before adding any sauce or toppings so that your cauliflower doesn't get rehydrated and soggy.

Add sauce, whatever toppings, and bake for 5 more minutes or until cheese is melted and bubbly. Take out and let it chill for a few minutes before cutting. <3