Use this gluten-free pizza crust as the base for all your favorite toppings. We recommend pesto and veggies with fresh mozzarella cheese.
Preheat oven to 400°F. Line a 12-inch pizza pan with parchment paper.
In a casserole dish combine cauliflower and the water. Microwave, covered, 3 to 4 minutes or until tender, stirring once or twice; cool. Place cauliflower on several layers of paper towels. Wrap towels around cauliflower and squeeze to remove excess liquid.
In a large bowl combine next six ingredients (through salt). Stir in cauliflower. Spoon mixture onto prepared pizza pan and press into a 10-inch circle. Drizzle with oil.
Bake 18 to 20 minutes or until golden; cool slightly. Using a spatula, loosen crust but do not remove from pan (this keeps the crust from sticking after the final baking).
Top with desired pizza toppings. Bake 8 minutes more or until toppings are heated through. Cut into wedges.