Cut the cauliflower into small pieces and discard the outer leaves. Run half of the cauliflower (or ⅓ of the cauliflower if you have a large one) in a food processor until the cauliflower is chopped into small bits of “rice.” Don’t over process. If you have one single chunk of cauliflower, just remove it and process with the next batch of cauliflower. Set aside the ‘riced’ cauliflower and process the remainder.

There are two ways to cook your cauliflower rice; you can steam or bake it.
Steaming method: Steam the cauliflower rice for 7-9 minutes.
Baking method: Bake in the oven at 375 degrees on a parchment-paper cookie sheet for 10-15 minutes

Regardless of how you cook the cauliflower rice, you’ll want to let it cool for 5-10 minutes, then press the liquid out using cheesecloth.

I recommend putting 2 layers of cheesecloth in a medium-sized bowl. Dump the cooked cauliflower in the cheesecloth, gather it together and squeeze out as much liquid as you can. If it’s too hot, handle with caution and/or wait a few minutes longer until it’s cool enough to handle.

Once you’ve squeezed as much liquid as you can, dump the cauliflower into a medium bowl and stir in the egg, salt, oregano, garlic powder, pepper, and shredded cheese.

Line a pizza pan with parchment paper (you can leave a little hanging out as it makes for easier handling later) and press the cauliflower mixture evenly across the pan until it’s flattened.

Bake at 425 for 20 minutes. Remove from the oven and using another pizza pan or cookie sheet lined with parchment paper and carefully using oven mitts, flip the crust into the other pan. Adjust the parchment paper if needed (if it became lopsided, etc. Bake for another 5-10 minutes or until the crust begins to show a few golden brown streaks.

Add your toppings. Start with the cheese. You can use as much or as little cheese as you prefer. Top with pieces of ham and drained pineapple tidbits.

Bake for another 5 minutes or so until the cheese is fully melted. Slice and enjoy.