Preheat oven to 450 degrees F.

In a food processor grind the florets of the cauliflower only until it is the consistency of rice.

In a small saucepan place the ground cauliflower and 1/4 cup of water and cook for 5-8 minutes to soften.

Allow the cauliflower to sit and cool for 20 minutes.

Once it has cooled enough to handle, place the cauliflower into a clean dishcloth and wring out as much water as you can (this is an important step, otherwise your crust will be mushy!)

Add the strained cauliflower to a medium mixing bowl.

Add the remaining ingredients and mix well.

Form into a ball.

Place the ball on a baking pan lined with a silpat mat or parchment paper that has been sprayed with olive oil.

Spread out the dough until it's in a thin layer.

Bake the crust for 10 minutes (you will see the crust starting to brown)

Remove the crust from the oven and top with sauce and your desired toppings.

Bake for an additional 10-13 minutes.