1Put the cauliflower in a food processor and pulse until it resembles rice. You should have 2½ cups.
2Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the cauliflower rice. Cook, stirring occasionally, for 3-4 minutes, until soft. Set aside to cool for 15 minutes.
3Transfer the cauliflower rice to the center of a clean tea towel. Gather the edges of the tea towel, twist and squeeze out the excess liquid. Transfer to a bowl, add the remaining ingredients and mix until well combined.
4To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
5Spoon the cauliflower dough into the center of a lightly floured 11 ¾-inch square piece of parchment paper. Use floured fingertips to press into a 8-inch round.
6Spread the remaining oil over the cauliflower crust. Top with toppings of choice.
7Select the CLASSIC crust setting.
8Transfer the pizza (still on the parchment paper) to the hot pizza stone and close the lid. Cook for 6 minutes.
9Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 4-6 minutes until the crust is browned. Monitor the cooking progress through the viewing window. Topping should be cooked and golden and crust crisp and brown.
10Open the lid carefully with oven mitt and use a large spatula to transfer the pizza to a cutting board.