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1.
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Preheat your oven to 350 F and line a 12 springform pan with a circle of parchment paper.
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Spray the parchment paper as well as the sides of the springform pan with non-stick spray because the cauliflower sticks.
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2.
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Chop your cauliflower into florets and steam in a steamer or a pot with a steamer basket for about 6 minutes and drain.
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Chop and smash the cauliflower into fine pieces.
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Set aside in large bowl to cool.
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Press down on it with paper towel to remove excess water.
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3.
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While the cauliflower cooks, heat 1/2 tablespoon of olive oil in a small skillet over low heat.
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Add the garlic and cook for 1 minute, stirring constantly.
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Remove from heat and pour the garlic over the cauliflower.
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4.
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Add egg, 1/2 of the mozzarella cheese, dried Italian herb seasoning, salt, pepper, and the rest of the olive oil into the bowl with the cauliflower.
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Stir to combine and press the mixture into your prepared springform pan.
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5.
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Bake until the crust is light golden, approximately 40 minutes.
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Remove from oven, let it cool slightly and invert it out of the pan onto a plate.
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Lower the oven temperature to 400 F. Peel off the parchment paper and place crust on a non-stick baking sheet.
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Bake for an additional 10 minutes at 400 F. 6.
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Turn your oven up to 500 F or broil.
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Top your crust with marinara sauce and the rest of the mozzarella cheese.
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Sprinkle with a tiny pinch of kosher salt and pepper.
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Broil a couple minutes until the cheese is melted and golden in spots.
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Slice and serve!
