• Preheat the oven to 400℉ and line a baking dish, pizza pan or pizza stone with parchment paper.
• Pulse the cauliflower florets in a food processor until they are the consistency of rice. I like to use the grater attachment. If using frozen cauliflower, be sure they are completely thawed.
• Transfer the cauliflower rice to a large skillet and dry roast over medium-high heat for about 10 minutes. You can also add it to a parchment-lined baking sheet and bake in a 400℉ oven for 15 minutes or until tender. Let cool slightly and then transfer the cauliflower rice to a kitchen towel, twist and squeeze the remaining moisture over the sink. There will be quite a bit of liquid. This helps keep the pizza crust from becoming soggy.
• Meanwhile, in a large bowl, whisk the egg and stir in the Parmesan cheese, Italian seasoning, salt and pepper to taste. Then add the squeezed cauliflower rice and mix until combined.
• Spread the cauliflower pizza dough onto the parchment paper; shape into a disc shape about 1/4 inch thick. Transfer the parchment paper to the pizza stone, pizza pan, or baking sheet. Bake about 30 minutes or until the crust top is dry and the edges are turning golden brown.
• Remove the pizza crust from the oven and let cool for 5 to 10 minutes. This will allow the crust to continue to firm up.

For the toppings:

• Add about 1/4 cup of a thick marinara sauce, then layer thinly sliced zucchini and asparagus spears onto the pizza. Top with basil leaves and shredded mozzarella if using. Return to the oven for about 10 minutes, or until the veggies turn bright green and the cheese, if using, melts.