1. Place a pizza stone or baking sheet in the oven and turn the heat up to 450°. Place a large piece of parchment paper on a cutting board and set aside.
2. At the same time, bring a pot with a few inches of water to a boil – you’ll use this for steaming cauliflower in a few minutes.
3. Cut florets from the cauliflower, wash and pulse in food processor for about 30 seconds until it looks light and fluffy. If you don’t have a food processor, use a box grater… it goes pretty quickly. You should end up with 2 to 3 cups of cauliflower after processing.
4. Using a steamer basket or colander, cover and steam cauliflower over the pot of boiling water for about 10 minutes – until fork tender but not mushy. Or you can steam in the microwave for about 5 minutes. Place steamed cauliflower on a clean dish towel and allow to cool for a bit.
5. Once cauliflower is cool enough to handle, wrap it up in the dish towel and squeeze the heck out of it. You want to wring out as much water as possible to ensure you get a chewy crust instead of a crumbly mess.
6. Place wrung out cauliflower in a bowl and add all remaining ingredients except almond meal – use one egg if you have close to two cups of cauliflower, two eggs for closer to three cups. Combine thoroughly, adding almond meal if your ‘dough’ feels too moist and sticky.
7. Press the mixed dough onto your parchment paper into whatever shape your pizza will be, pressing and patting firmly so the dough really sticks together. Your dough will be pretty stick so forming and squishing with a fork works well.
8. Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 to 11 minutes, until it starts to turn golden brown, then remove from oven.
9. Now add your sauce and pizza toppings of choice and bake for another 5 to 7 minutes, until cheese is melted and bubbly.