Cut the cauliflower into small florets.

Steam the cauliflower until tender about 5 minutes and allow to cool a few minutes.

In a food processor puree the cooked cauliflower (can be a little chunky).

Add the cauliflower puree to a clean towel or cheesecloth and ring out all of the liquid out of the cauliflower. You want to make sure it is as dry as possible so I do this for a few minutes.

In a bowl add the cauliflower and the rest of the ingredients and mix until well combined.

Press the dough out on a lined baking sheet about 1/8-1/4 inch thick (I like it thinner) into desired shape.

Bake crust in a 400 F degree oven for 25-30 minutes.

Flip the crust over onto another lined pan and slowly remove the top liner. (if it doesn't pull away easily then the crust isn't done and just put back in the oven until the liner pulls away)

Bake on the other side for an additional 10-15 minutes until crisp.

Add toppings and bake another 5-10 minutes.