Preheat oven to 450°F and line a pizza pan or baking sheet with parchment paper.
Add cauliflower to a food processor and pulse until fine like rice grains.
Transfer cauliflower to a microwave-safe dish and microwave on high for 6 minutes. Transfer cauliflower to another plate or baking sheet to speed up the cooling process. Let cool to room temperature.
Meanwhile, put the canned tomatoes in a strainer and, using a spoon, gently push out excess liquid until most of the liquid has been drained. Transfer tomatoes to a blender, add salt and garlic and blend until smooth. Transfer to a bowl and set aside.
Put the cooled cauliflower in a kitchen towel, wrap and wring out as much water as you can. This step is important for a crispy crust. The cauliflower should almost look like mashed potatoes or dry dough.
In a large bowl add cauliflower, egg, Parmesan cheese and dried red chili flakes. Mix using your hands until you get a dough-like texture.
Add mixture to pizza pan and spread into a circle (or rectangle). Make sure the crust is not too thin or too thick (around ¼ inch – or slightly less – is ideal).
Spoon tomato sauce and spread evenly. Top with a few pieces of mozzarella and fresh basil leaves.
Bake in the oven for 25-30 minutes, until edges are golden brown. Serve.
This Cauliflower Pizza Crust Alla Margherita Recipe is:
High in calcium
High in dietary fiber
High in phosphorus
High in potassium
High in selenium
High in vitamin A
High in vitamin B6
Very high in vitamin C