1. Preheat an oven to 180 degrees C. Line a baking sheet with parchment paper or a baking tray and lightly grease.
2. Cut the cauliflower into pieces that will fit in your food processor. Add the cauliflower to the food processor and process until it resembles fine grains of rice, about 45 seconds. Spread the cauliflower evenly on the prepared baking sheet and transfer to the oven. Bake until cauliflower is softened, 15 minutes. Remove from oven and let cool until cool enough to handle, 10 to 15 minutes.
3. Line a large bowl with a triple layer or cheesecloth or a clean new kitchen towel. Gather up the edges of the cloth and squeeze as much liquid as possible from the cauliflower.
4. Increase the oven temperature to 230 degrees C. Line a baking tray with new parchment paper.
5. In a bowl, stir together the cauliflower, egg, salt, pepper and Parmesan until well combined.
6. Transfer the cauliflower mixture to the middle of the parchment, top with another parchment and press with your hands to create a round about 1/8 inch (3 mm) thick.
7. Remove parchment paper and use a pot lid to cut around to make the base round.
8. Transfer to the oven and bake until crust is lightly browned and crisp, about 15 minutes.
9. Remove and flip base n bake for two more minutes (flipping of the base is optional)
10. Remove from oven and top with desired toppings. Return to the oven, lower the heat and bake until cheese has melted and crust is golden brown, about 5 minutes more. Let cool slightly on the baking sheet, then transfer to a cutting board, cut into slices and serve immediately.

Refer to Instagram post for a step by step method.