Foolproof Cauli Pepperoni Pizza

8  cups		shredded cauliflower
1  tablespoon		butter
1  tablespoon		extra virgin olive oil
3  teaspoons		dried oregano
3  teaspoons		garlic powder
1		large egg
4  ounces		shredded mozzarella cheese, low-moisture pizza type
1-2/3  ounces		finely shredded parmesan
1  teaspoon		salt
1  tablespoon		pesto
4  ounces		mozzarella cheese
2-1/4  ounces		parmesan cheese
2-1/2  ounces		carando sandwich pepperoni
4  ounces		Cento Vegetable Paste

Tip: Click on the ingredient links to learn the nutritional information for all the Foolproof Cauli Pepperoni Pizza ingredients. The serving size for any ingredient in Foolproof Cauli Pepperoni Pizza may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 200 C / 400 F.
Start by grating the cauliflower to make the cauli-rice by following this recipe. Do not cook the cauli-rice yet. Grate the mozzarella and parmesan and place in a bowl. Keep some cheese aside for topping.
Heat a large pan greased with 1 tablespoon of ghee over a medium-high heat and add the cauli-rice. Season with salt and lower the heat. Cook for about 15 minutes while stirring. Cook on low heat to remove as much moisture as you can without burning it. Once cooked, remove from the heat. Place the cooked cauli-rice into a bowl. Add a cup of grated mozzarella and 1 cup of grated parmesan cheese. Add the garlic powder, dried oregano and one egg. Mix until well combined using your hands.
Place the dough on a pizza tray (I used a 13-inch tray) lined with strong parchment paper and flatten to create the pizza crust using your hands. The crust should be no more than ½ inch (1 cm) thick.
Place in the oven and bake for 15-20 minutes. Then, remove from the oven and put put another piece of parchment paper on top of the crust. Flip on the other side so that the new parchment paper is on the bottom.
Peel the top parchment off - use a knife to loosen it if needed. Cooking on both sides will help the crust get crispy.
Place back in the oven for another 10 minutes or until golden. Remove from the oven and spread the marinara sauce on top of the crust. (Make the marinara with the 4 tbsp tomato paste, additional 1 cup water, garlic powder, tablespoon of pesto, and salt to taste, about 1/2 tsp.)
Add the remaining mozzarella cheese and parmesan cheese and top with slices of Pepperoni.
Place back in the oven and cook for another 5-10 minutes until crisped up. When done, remove from the oven and set aside to cool down for 5 minutes.