1. Using the food processor or box grater, grate the cauliflower into a fine, rice-like texture.
2. Place the cauliflower in a heat-proof container and cover loosely with a lid.
3. Once cool, transfer the cauliflower rice into the nut milk bag and squeeze over the sink to drain out as much moisture as possible.
4. Fire up your Ooni pizza oven.
5. In a bowl, combine the mozzarella, parmesan, olive oil, egg and herbs and season to taste with salt and pepper.
6. Drizzle a little olive oil into your skillet and line the base with a circle of baking parchment – it should fit the base perfectly with no excess parchment coming up around the sides, as this can catch alight under the intense heat of the oven.
7. Place a dough ball in the center of the skillet.
8. Place the skillet in the center of the oven and reduce the flame to a minimum – if you’re cooking with gas, turn the dial right down the lowest setting.
9. Once the base turns a light golden color and is crispy around the edges, remove the skillet from the oven and add the pizza sauce and mozzarella.
10. Be careful not to overload the pizza with toppings – the base is delicate, so keep the ingredients light!.
11. Place the skillet back in the oven and cook the pizza for a further 3 minutes, or until the mozzarella has melted, again turning the skillet regularly to cook it evenly.
12. Once cooked, remove the skillet and use the turner to carefully lift the pizza onto a cooling rack for 1 minute.
13. Transfer to a serving board while still warm, slice it up and marvel in the low carb, gluten free goodness!.
14. Repeat for the second ball of dough, or store in the fridge in an airtight container.