Pre heat your oven to 400.

Line a rimmed baking sheet with a silpat mat or some parchment paper (NOT wax paper).

Break up your cauliflower and pulse it in a food processor, you may have to do this in batches. The goal is for it to be small, fine, rice like texture. Continue until all of your cauliflower has been riced (you want to have 4-cups of cauliflower rice when you are done).

Bring a couple inches of water to a boil in a large pot. Add in the cauliflower and cook for 5 minutes or until the cauliflower is nice and tender. Strain in a fine mesh strainer and place all of the strained cauliflower onto a clean dishtowel. Pull up the sides of the towel and squeeze out as much water as you can from the cauliflower. This step is ESSENTIAL to your cauliflower sticking together so be sure that you get out as much water as possible and dont skip this step!

Transfer the cauliflower to a large bowl and add in beaten egg, goat cheese, Italian seasoning, garlic powder, and a pinch of salt. Combine everything together (I find the easiest way to do this is with my hands).

Transfer to your baking sheet and form the dough. I like to make mine into a rectangle but you can do whatever shape you like. Remember to make the edges a little higher than the rest to create the effect of crust.

Pop it in oven and bake for 30 minutes.

Top with pizza sauce and cheese and put back in oven for 5-10 minutes or until the cheese has melted.

Cool and enjoy!