Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and throughly dry a small head of cauliflower. Cut off the florets; you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow-like cauliflower. Place the cauliflower in a microwave-safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. Dump cauliflower into a bowl.

Add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. Now add your egg (and hopefully you made sure you had one before you started) and mix away. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly; you want it nice and tightly formed together. Don't make it too thick or thin either.

Now, using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes. Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back into the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Allow it to cool for a minute or two and it is ready!