Steam cauliflower 10-15 minutes until tender. Let cool.
In a cheesecloth or kitchen towel, squeeze out as much water as you can. This will shrink the amount of cauliflower to about 1 cup.
Put cauliflower and the rest of ingredients in a food processor and mix thoroughly.
Spread ingredients onto an oiled parchment paper lined baking dish or sheet pan. With slightly wet hands (dough is sticky), spread out the dough to about ¼" thick, pressing the dough in firmly.
Bake at 400°F for 20 minutes.
Add your toppings and cook for about 5 minutes, or store in the fridge and use within a few days.
Video
Notes
This vegan pizza crust will last 3-4 days in an airtight container in the fridge.