Preheat the oven to 450 degrees.

Chop the cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.

Whisk the 3 eggs and mix with the cauliflower, almond flour, onion powder, garlic powder, nutritional yeast, if using, and pinches of salt and pepper.

Form the dough into a ball. It should be pretty wet, but if it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (Note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).

Press “dough” ball down onto a pizza stone or baking sheet lined with parchment paper. Gently mold into a circle, dusting a bit more flour if it makes it easier for you to work with. I was able to lift mine up and flip it over a few times to get it to spread (if yours sticks and you can’t lift it off the pan, it’s still ok). Try to spread it to be a little less than ¼-inch thick.

Crust needs to be baked for 25-30 minutes total. Since I was topping mine with pesto I baked the crust by itself entirely and added the toppings at the end. I sautéed the broccoli and roasted the tomatoes separately from the crust.

If you’re making a pizza with cheese or tomato sauce, bake crust for about 15 minutes, then top with sauce and other toppings and bake for 10-15 minutes more. (Oven times may vary depending on your oven or consistency of your “dough”).