Freshly baked, my husband enjoyed a few on his own!

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, combine the riced cauliflower, shredded mozzarella, Parmesan, egg, oregano, garlic powder, and salt. Mix until well combined.

Scoop about 1/4 cup of the mixture onto the prepared baking sheet and flatten into a small circle, about 1/4 inch thick. Repeat with the remaining mixture.

Bake the cauliflower crusts for 15-20 minutes, or until they are golden brown and firm to the touch.

Remove the crusts from the oven and spread a thin layer of tomato sauce over each one.

Top with slices of fresh mozzarella.

Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Garnish with fresh basil leaves before serving.

For a bit of a kick, try adding a sprinkle of red pepper flakes to the tomato sauce. If you’re a fan of extra toppings, consider adding sliced cherry tomatoes or a few olives before baking. For a more protein-packed version, you can add some cooked chicken or turkey pepperoni slices on top. If you’re short on time, pre-made cauliflower crusts from the store can be a great alternative.