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1
Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.
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2
Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
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3
Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
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4
Transfer the cauliflower to a large bowl.
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5
Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched.
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6
Pour onto a clean kitchen towel and wring out as much moisture as you can.
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7
Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil.
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8
Spread the cauliflower mixture into a 12-inch circle.
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9
Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
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10
Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding).
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11
Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper.
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12
Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
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13
Sprinkle with the basil just before serving.
