Cut the cauliflower into florets and pulse in a food processor until it looks like rice. You can also grate it by hand using a box grater if you don’t have a processor.

Place the riced cauliflower in a microwave-safe bowl and cook for about 5–6 minutes. Once cooled slightly, wrap it in a clean kitchen towel and squeeze out as much water as you can. This step is key — the drier, the better your crust will be.

In a large bowl, combine the cauliflower, 1 cup mozzarella, ¼ cup Parmesan, egg, minced garlic, and a pinch of salt. Mix until it forms a sticky dough.

Line a baking sheet with parchment paper and press the dough into a circle or rectangle about ¼ inch thick. Try to keep it even so it bakes properly.

Bake in a preheated oven at 400°F (200°C) for 20–25 minutes or until the edges are golden and the center is firm.

Spread the marinara sauce over the crust, sprinkle with remaining mozzarella and Parmesan, add cherry tomatoes, and bake for another 5–7 minutes until bubbly.

Top with fresh basil leaves and drizzle with balsamic glaze before slicing. Enjoy hot and fresh!