If using frozen cauliflower that has been completely thawed - proceed to the squeezing out the water step. No cooking is necessary

If using frozen or fresh riced caulflower - it will need to be cooked slightly before squeezing

You can microwave or boil the cauliflower, but I prefer to saute it

Heat a little olive oil in a large, deep frying pan - medium heat

Add frozen (or paritally frozen) or fresh riced cauliflower

Cook over medium heat for 5 - 6 minutes until cauliflower just starts to soften, use a spatula to stir the cauliflower while it cooks

Once cauliflower is softened, remove from heat and allow to cool five - ten minutes

Once cooled, place caulitlfower in a nut milk bag or clean dish cloth and squeeze out as much water as you can

There should be a little over a cup of cauliflower after squeezing out the water and compressing

Preheat oven to 400°

Place squeezed cauliflower ina medium mixing bowl

Add egg,, grated, cheese, salt, and mixed garlic if using

Stir all ingredients until everything is well combined

Line baking sheet with parchment paper - or parchment paper on top of silicon liner

Place cauliflower mixture in center of baking sheet

Use hands to flatten into a circle on the baking sheet

It should be about a ¼" thick and should make a 10 - 12" crust

Lightly brush top of crust with olive oil

Bake for 30 minutes until crust is golden on top and a little crisy around the edges

Top with sauce, cheese, and desired toppings

Place back into oven for 10 - 12 minutes until cheese is melted