To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Fill a large pot with about an inch of water, and bring to a boil. Add the "rice" and cover; let cook for about about 4 - 5 minutes. Drain into a fine-mesh strainer.

This is the secret: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze all the excess moisture out.

In a large bowl, mix up your strained rice, beaten egg, mozzarella cheese, and spices. It will not be the consistency of typical pizza dough.

Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/3-inch thick, and make the edges a little higher for the crust. Bake for 35 - 40 minutes. The crust should be firm and golden brown when finished.

Top crust as desired. Return the pizza to the oven, and bake an additional 5 - 10 minutes, until the cheese is hot and bubbly. Slice and serve immediately.