Start by washing your cauliflower. Remove the leaves and stem. Cut it into smaller florets to make it easier to process.

In a food processor, add the cauliflower florets. Pulse until finely chopped but not mushy. You want a rice-like consistency here.

Next, you will need to steam the chopped cauliflower. A simple way to do this is by using a microwave. Place the cauliflower in a bowl, cover with plastic wrap, and microwave for about 5-7 minutes. Let it cool slightly before proceeding.

This is crucial! After steaming, the cauliflower releases moisture. Use a clean kitchen towel to squeeze out as much water as you can. The drier, the better for a crispy base.

In a mixing bowl, combine your drained cauliflower, the butter, minced garlic, and onion. Then, sprinkle in the smoked paprika. This mix sets the flavor foundation.

Warm your milk slightly—don’t boil it! Pour the milk into another bowl and sprinkle the dried yeast. Let it sit for about 10 minutes until it’s frothy.

Now, add the yeast mixture and Dijon mustard to the cauliflower mix. Gradually fold in the strong white bread flour.

Knead the mixture into a dough. It should be somewhat sticky but manageable. Add extra flour if necessary.

On a floured surface, take the dough and shape it into a pizza base. Pat it down to your desired thickness. A thin crust will be crispier.

Transfer the crust to a baking tray lined with parchment paper. Drizzle with olive oil and bake at 200°C (about 392°F) for approximately 20 minutes until it's golden brown.

Once baked, add your favorite sauce, cheeses, and toppings. Bake it again until the cheese melts, about 10-15 minutes.