Preheat oven to 425°F (220°C). Line two baking sheets or pizza stones with parchment paper. If using a pizza stone, place it in the oven while preheating.

Cook and dry cauliflower (if using fresh)

If starting with fresh riced cauliflower, pulse florets in a food processor until rice-sized. Microwave the riced cauliflower in a covered microwave-safe bowl for 4–5 minutes until softened. Let cool slightly. If using thawed frozen riced cauliflower, squeeze out excess water after thawing.

Remove moisture

Place the cooked riced cauliflower into a clean kitchen towel or several layers of cheesecloth. Squeeze and twist firmly over the sink until very little moisture remains (this step is essential for a crust that holds). You should get about 1 to 1 1/2 cups of dry cauliflower from the 4 cups riced amount.

Mix crust dough

In a large bowl combine the drained cauliflower, 2 eggs, 1 cup shredded mozzarella, 1/4 cup Parmesan, 1/4 cup almond flour, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Stir until a thick, sticky dough forms. If mixture seems too wet, add up to 1–2 tbs additional almond flour (adjust quantity) until manageable.

Form crusts

Divide mixture into two equal portions. On each parchment sheet, press each portion into a 10-inch circle about 1/4-inch thick, creating a slightly raised rim. Use a spatula or damp hands to smooth the surface. Transfer each parchment with crust to a baking sheet or preheated pizza stone.

Bake crusts

Brush the top lightly with 1/2 tbs olive oil. Bake in the preheated oven for 12–15 minutes, or until the edges are golden and the crust is set. For a crisper bottom, carefully remove parchment and bake crust directly on the hot stone or baking sheet for an additional 3–5 minutes.

Sauce & Base Flavor

While crusts bake, mix 1 cup tomato pizza sauce with 1 tbs extra-virgin olive oil and 1/4 tsp red pepper flakes in a small bowl. Taste and adjust seasoning with a pinch of salt if needed. Set aside. Have torn basil ready for finishing.

Cheeses & Toppings (per 10" pizza — assemble after par-baking)

Assemble pizza

Remove the par-baked cauliflower crust from the oven. Spread about 1/2 cup of the seasoned tomato sauce evenly over each 10" crust, leaving the rim un-sauced. Scatter half of the fresh mozzarella (2 oz) pieces and 2 tbs shredded mozzarella evenly over the sauce. Arrange roasted red pepper slices and thin red onion slices on top.

Finish baking

Return the assembled pizza to the oven and bake at 425°F (220°C) for 6–8 minutes, or until cheese is melted and slightly bubbly and the edges have turned golden brown. Watch carefully to avoid over-browning.

Rest and finish

Remove pizza from oven and let rest 2 minutes. Sprinkle 1 tbs grated Parmesan and torn basil leaves over the hot pizza. If using arugula, toss 1/2 cup arugula with 1/2 tsp lemon juice and a pinch of flaky sea salt, and mound on top of the pizza just before serving.

Slice the pizza into 6–8 slices and serve immediately. Repeat assembly and bake for the second crust if making two pizzas.