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1
Preheat the oven to 400 degrees F. Add the cauliflower to the bowl of a food processor fitted with the blade.
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2
Pulse until they the florets break down into small, evenly sized pieces, each about the size of a grain of rice.
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3
(Youll need to do this in 2 or 3 batches to avoid overfilling the processor.)
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4
Set aside.
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5
Bring 2 inches of water to boil in a large saucepan.
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6
Add the chopped cauliflower, cover, and steam until soft, 4 to 5 minutes.
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7
Drain the pieces and spread out onto a baking sheet lined with a clean kitchen towel.
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8
Set aside to cool for 10 minutes.
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9
Gather up the corners of the kitchen towel and wring out as much moisture as possible from the cauliflower pieces.
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10
(This is importantif the cauliflower mixture is too wet, it will not bind together well and your pizza will fall apart.)
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11
Dump the squeezed cauliflower into a large mixing bowl.
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12
Add the egg, goat cheese, oregano, paprika, and salt.
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13
Mix well, then transfer the mixture to a well-oiled sheet pan and form into a cohesive mound.
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14
Press the mixture out into an even, 1/3-inch circle.
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15
Bake the crust until its golden brown, 35 to 40 minutes.
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16
Add your toppings of choice and pop the pizza back into the oven for 5-10 minutes, or until the toppings are hot and bubbly.
