A Good Pizza Tip

I got a good tip for pizza dough from Scott and wanted to share.  Here it is:

Hi Doug, 
I found this cauliflower "dough" a useful repalcement

best
Scott

1 medium-sized cauliflower head
1/4 teaspoon kosher salt
1/2 teaspoon dried, crushed basil
1/2 teaspoon dried, crushed oregano
1/2 teaspoon garlic powder
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
1 egg

Directions:

Place your pizza stone/upside-down baking sheet in the oven and heat to 450F.
Trim the large green leaves and stems from the cauliflower and roughly chop into 2 inch pieces.
Rinse the cauliflower under running water.
Place the cauliflower in a food processor or blender and pulse until the cauliflower is finely ground—it will look like powdery snow. If your processor/blender is smaller, just ground the cauliflower in batches.
Remove the grounded cauliflower from the processor/blender and place in a microwave-safe bowl. Cover the bowl loosely with a paper towel or plastic wrap and microwave for 3 minutes.
Place the (hot!) grounded cauliflower onto a dish towel and spread evenly so that it will cool down faster. After the cauliflower is cool enough to handle, gather the cauliflower into a pile in the center of the dish towel, gather the corners, and wring the water content out of the cauliflower over a sink. This is VERY IMPORTANT—spend a few minutes wringing out the water! Just one or two wrings will not get the job done. I spent ~5 minutes on mine.
Empty the cauliflower from the dish towel back into a bowl. (Don’t be alarmed if the amount of cauliflower without water fits in your hand—this is still enough to work with!)
Mix the cauliflower with the mozzarella and Parmesan cheeses, the oregano, basil, kosher salt and garlic powder. I used my hand and found this easier than using a spoon.
When everything is mixed, add the egg and mix again with your hand until the egg is fully integrated.
If you have a pizza paddle( called a peel), place parchment paper on the paddle. If not, a cutting board will still do the trick—just place your parchment paper on top of the board.
Dump the cauliflower mixture onto the parchment paper and form into a 12-in. diameter crust with a thickness of ¼ inch. [NOTE: You may want to grease your parchment paper well before placing the mixture to ensure that the crust doesn’t stick to the surface!]
Slide the parchment paper off your peel/board and onto the pizza stone/baking sheet in the oven and bake for 8-11 minutes, or until the crust is golden-brown and looks crispy at the edges.
Grab the parchment paper and slide it and the pizza crust back onto your peel/board, close the oven, and garnish with your chosen toppings.
Place the pizza and the parchment paper back into the oven and on the stone/sheet for another 5-7 minutes. My pizza finished baking in 5 minutes!
Let it cool down for a few minutes before slicing up and digging in.