I started with a head of cauliflower, which I chopped and minced in a food processor until it basically resembled rice.
I then cooked the cauliflower in boiling water for about 3 minutes, strained it in a fine-mesh sieve, and allowed it to cool for a few minutes.
Next, I placed the cauliflower in a large kitchen towel, twisting the towel to squeeze out extra moisture from the cauliflower--there's kind of a lot. The key to getting a crispy crust is to get rid of as much of the excess water as possible.
Next, I mixed the cauliflower with one egg, about 1/3 cup of shredded cheese (I used mozzarella), and choice of seasonings (I used a mixture of salt, pepper, oregano, and thyme).
I then formed the dough into a rectangle or disk on a parchment lined pan and baked it at 400 degrees for 30-40 minutes, depending on the thickness of the crust.
This is how the crust looked after the initial bake.