Preheat your oven to 500° F, while the oven preheats, remove the stem from the cauliflower and cut it into pieces small enough to fit into your food processor.
Put the cauliflower pieces into your food processor and use the pulse function to process it until it has thoroughly been chopped into pieces about the size and texture of rice. This should only take a few pulses.
Microwave the cauliflower for 4-5 minutes, then let it sit until it’s cool enough to handle with your hands. Be careful here; the cauliflower on the top of the bowl may be cool, but underneath it can be much hotter! Once cooled, place the cauliflower into a clean kitchen towel and squeeze out as much liquid as you can. Again, be careful, since the water coming out can be hotter than expected.
Put the squeezed cauliflower into a large bowl, then add the egg, both cheeses, garlic, and seasonings. Stir the mixture until it begins to resemble the consistency of dough.
Place the “dough” onto a lightly greased pizza pan or parchment paper on a pan, and form it into a circle—or whatever shape you prefer.
Bake the crust for 10-15 minutes, or until it begins to turn crispy and golden. Once done, remove the crust from the oven. Add sauce, cheese, and any other toppings you’d like. One thing to be careful of is the water content of your toppings. The cauliflower crust will not be as crispy as a traditional crust, and using too many water-heavy veggies (bell peppers, for instance) can make your pizza soggy.
Switch your oven to its broil setting and place the pizza back inside. Broil it for a 3-5 minutes, or until the cheese melts. Remove, let cool for 1 minute, then slice and enjoy!