Gluten-Free Wild Mushroom Pizza with Cauliflower Crust

1. Preheat the oven to 500 F. Line a baking sheet with parchment paper and lightly brush with oil.
2. Add the cauliflower florets into a food processor and pulse until you reach the texture of small crumbs. If your food processor is small, you may have to do this in batches. Remove it to a microwave safe bowl. Cover the bowl with a plate so no air escapes and microwave the cauliflower for approximately 4 minutes. Use oven mitts to remove the bowl from the microwave. Let the cauliflower stand uncovered until cool enough to touch. In two batches, transfer the cooked cauliflower crumbs to a clean dish towel. Squeeze out all the moisture possible, using all your brute strength. The drier the crumbs, the crispier the crust. Transfer the drained crumbs to another bowl. The two batches should both be about the size of a tennis ball.
3. Mix the cauliflower together with the Parmesan, mozzarella, salt, dried herbs, pepper flakes, and egg until very well incorporated. Form the mixture into a ball and transfer to the baking sheet. Top it with a second piece of parchment paper and roll it out as thinly as possible in either a circular pie or a rectangular flat bread. (If you don’t have a rolling pin, wine bottles work well!) Remove the top sheet of parchment. Bake the crust in the oven until browned around the edges and firm, about 15 – 20 minutes.
4. Meanwhile, make the topping: Heat the olive oil in a large non-stick skillet over medium heat. Saute the shallot and mushrooms over a high flame until tender and beginning to brown, about 5 minutes. Season with salt and set aside.
5. Spoon the tomato sauce over the prepared cauliflower crust and spread it in an even layer, leaving some room for a crust. Sprinkle with the mozzarella and arrange the mushroom mixture on top. Return to the oven for 5-10 minutes, until the cheese is beginning to brown.
6. Cut the pizza into wedges and serve immediately.