Start to finish: 50 minutes
1 pound riced cauliflower, frozen or fresh
2 eggs, lightly beaten
½ cup Parmesan cheese, grated
1 teaspoon Italian seasoning
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
3 cloves garlic, minced
½ teaspoon salt
Preheat oven to 425 F. Line a sheet pan with parchment paper, set aside.
Steam riced cauliflower in the microwave according to package instructions. If you grate/rice your own, place in a microwave-safe bowl covered with plastic wrap with a few holes poked in the top and steam 5–6 minutes.
Carefully spread steamed cauliflower on a sheet pan lined with paper towels and set in the fridge for 10 minutes to cool.
In a small bowl, combine ricotta, mozzarella, garlic and salt. Mix until fully incorporated. Set aside.
In a large bowl, combine cooled cauliflower, eggs, Parmesan and Italian seasoning. Stir with a wooden spoon until a dough-like consistency is formed. Turn mixture onto parchment-lined baking sheet and press into an even layer, similar to a pizza crust. Bake for 15 minutes, or until slightly browned.
Remove from oven and carefully flip over parchment, so the top of the crust is now on the bottom of the baking sheet and peel parchment off the now top crust. Schmear with ricotta mixture.
Bake again for 10–15 minutes or until cheese is bubbly and lightly browned.
Let rest 5 minutes before cutting.