Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

Separate the cauliflower head and cut florets from it, ensuring even-sized pieces for uniform cooking.

Add the florets into a food processor fitted with an 'S' blade and pulse until they reach a rice or couscous-like texture.

Spread the cauliflower 'rice' evenly onto the prepared baking sheet and bake until tender and golden, about 15 minutes.

Once done, remove the baking sheet from the oven and transfer the 'rice' to a clean, thin dish towel. Let it cool for 10 minutes.

Twist the towel to squeeze out any excess water from the cauliflower; this is crucial for a crisp crust.

In a mixing bowl, combine the squeezed cauliflower rice with ½ cup mozzarella cheese, 1 large egg, 1 teaspoon Italian seasoning, ¼ teaspoon ground black pepper, and ⅛ teaspoon salt. Mix until evenly combined.

Preheat the oven again to 450 degrees F and line a baking sheet with a new sheet of parchment paper, coating it with cooking spray.

Transfer the cauliflower mixture onto the prepared baking sheet and gently pat it into a 1/3-inch thick circle.

Bake for 15 minutes, flipping halfway through to ensure even browning. Once the crust is golden brown, remove it from the oven.

Top with pizza sauce, shredded mozzarella cheese, and your favorite toppings. Bake for 5-6 minutes more until the cheese is melted, then serve warm.