Preheat oven to 400°F. Line a baking sheet with parchment paper and set it aside.
To the riced cauliflower, cut the cauliflower head into florets, and place them in the food processor. Process until finely ground. Use enough florets until you have 2 cups of riced cauliflower.
Place riced cauliflower in a microwaveable bowl and heat for about 8 minutes. Once the cauliflower is steamed and softened, place cauliflower into a tea towel to squeeze out the liquid. Simply twist the towel to hold in the cauliflower, and squeeze the excess liquid out into a bowl or the sink. It is important to squeeze as much liquid out as possible to avoid a soggy crust.
In a large bowl, add riced cauliflower, egg, parmesan cheese, herbs, garlic powder, Italian seasoning, and kosher salt. Mix until combined.
Form a ball with the mixture and place on the prepared pan. Press and shape into a 9" circle, and make sure the thickness is consistent from the middle out to the edges. It should be about 1/4 inch thick. You don't want the outside edge of the crust to be thinner or it will burn. So be careful to make the edges the same thickness as the middle.
Bake in preheated oven for 20 minutes. A tip to get both sides of the crust crispy is to remove the pizza crust from the oven after it bakes. Allow it to cool a few minutes before flipping. Place another piece of parchment paper on top of the crust, and carefully flip the pizza over supporting the pizza with one hand on top and bottom. Return the pizza back to the oven and cook an additional 5 minutes to cook the bottom of the pizza.
Add the homemade pizza sauce and toppings of choice, and place back into the oven on broil for 5 minutes until the cheese is melted. Enjoy!
Frozen riced cauliflower tends to have a lot of extra liquid, so squeeze it multiple times before using. Just cook according to the package and follow the instructions in the recipe to squeeze out the liquid.Steaming the riced cauliflower over the stove top in a skillet is an option as well if you do not have a microwave. Simply place in a skillet over medium heat, and continually stir and heat through for about 15 minutes. Most of the liquid with evaporate, and you won't have to squeeze it out. Just be careful not to burn the cauliflower.