In a frying pan over medium heat, add riced Cauliflower. (Note: If necessary, rice whole cauliflower in food processor). Stirring occasionally, let riced Cauliflower cook until most of the moisture has been removed and the cauliflower is a translucent cream color, about 10 minutes. (Note: you don’t want it to brown, so turn down the heat if it starts to)

While Cauliflower is cooking, whisk Egg in Large Mixing Bowl.

Add grated Parmesan Cheese and mix with Whisk until combined (Note: it will be firm and lumpy.)

When Cauliflower is ready, add to the Egg and Cheese and mix until thoroughly combined. (Note: cheese will melt and it will be fairly moist.)

Line Pizza Pan with Non-stick Aluminum Foil and spray Foil with Non-stick Cooking Spray.

Transfer Cauliflower to the Pizza Pan, evenly spreading and tightly packing in the pan. (Note: it will less than 1/4 inch thick)

Bake in 400°F oven for about 20 minutes or until light Golden Brown (Note: for crispier crust, flip and cook for an additional 10 minutes)

After crust is cooked, top with Tomato Sauce and Mozzarella Cheese.

Bake in 400°F oven until topping are melted.

Remove from oven and top with hand-torn Basil and a drizzle of Olive Oil (optional).