With so many people eating healthier and more aware of their carb intake, recipes like this are becoming more popular. The trick here is to get as much moisture out of the steamed cauliflower as possible to get the desired crispiness.
1 medium head of cauliflower
1/2 cup shredded low moisture mozzarella
1/4 cup grated parmesan cheese
1/2 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. garlic powder
Preheat the oven to 400F. Remove the green leaves and stalk from cauliflower and break into large pieces. Place in a food processor and pulse until fine, you may have to do this in batches. Place in a steamer basket and steam for approx. 6-8 minutes. Drain well.* Allow to cool.
When cooled combine the cauliflower with the remaining ingredients. On a parchment paper lined pizza pan or baking sheet, spread the mixture into a circle. Try to get very thin coating, but enough of a thickness so it will hold together.
Bake for 20-30 minutes or until pizza begins to get very golden. Remove from oven and flip onto another parchment coated baking sheet or pizza pan. Replace in oven and bake another 20 minutes or until the edges begin to look dark and crispy. Remove and add desired toppings and bake additional 10-15 minutes.
I highly recommend a pizza stone as well. They absorb and retain the heat needed to add to the crispiness. See my links below.
*tip: I lined a large jelly roll pan with 2 layers of paper towels. I spread the steamed cauliflower thinly and allowed to weep out excess moisture. I then placed a few more paper towels on top of the cauliflower and rolled up jelly roll style.