Preheat oven to 400
Prepare cauliflower rice: Pulse batches of florets in a food processor until rice like.
Fill a large pot with about an inch of water and bring to a boil. Add the cauliflower rice and cover. Cook for about 4-5 minutes. Drain in a fine mesh strainer.
(HERE IS THE SECRECT TO A CRISPY CRUST: wrap the slightly cooked cauliflower rice in a clean dish cloth and twist/squeeze until all the water is out!)
In a large bowl, mix the strained cauliflower, beaten egg, cheese and spices with your hands. Spread the dough out on a baking sheet lined with parchment paper (A must or it WILL stick!) to about 1/3 inch thick. (Make edge a little higher to contain toppings).
Bake 30 to 40 minutes in 400 degree oven. (Or wrap tightly and freeze for later)
Top with your favorite toppings and bake an additional 5-10 minutes until toppings are warm.