Preheat the oven to 180 degrees Celsius. Cut cauliflower head into florets, wash and then dry to remove excess water. Transfer to a food processor and pulse till finely ground, should yield 2 to 3 cups. Transfer to a microwave safe bowl, cover loosely then cook for 5 minutes on high, stir and cook for another 5 minutes. Mixture should be dry else wrap in a dish cloth and squeeze out the excess water.

To make cauliflower crust transfer 3 cups into a large large bowl, leave to cool for 5 minutes. Stir in eggs, mozzarella, cheddar, oregano, garlic powder, salt and pepper. Cover the bottom of a 43 x 29 cm baking tray with parchment paper, then brush with olive oil. Transfer the mixture to the center of the baking sheet then spread out evenly. Bake for 20 minutes until golden brown anound the edges.

Add the desired toppings and bake an additional 10 to 15 minutes until cheese is melted and bubbling. Remove from baking sheet and place on cutting board to serve.