1. Preheat your oven to 220°C. Line a baking sheet with parchment paper and set aside.
2. Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice-like grains.
3. Transfer the cauliflower “rice” to a microwave-safe bowl and microwave on high for about 5 minutes, or until softened. Allow it to cool for a few minutes.
4. Once cooled, transfer the cauliflower rice to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This step is crucial to achieving a crispy crust.
5. In a mixing bowl, combine the cauliflower rice, eggs, shredded mozzarella cheese, grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly combined.
6. Transfer the cauliflower mixture onto the prepared baking sheet. Use your hands to shape it into a round pizza crust, about 1/4 inch thick. Make sure the edges are slightly raised to hold the toppings.
7. Bake the crust in the preheated oven for about 15-20 minutes, or until golden brown and firm.
8. Remove the crust from the oven and let it cool for a few minutes. Increase the oven temperature to broil.
9. Spread the low-carb marinara sauce evenly over the crust, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top of the sauce.
10. Add pepperoni slices or any other desired toppings over the cheese.
11. Place the pizza back in the oven under the broiler for about 3-5 minutes, or until the cheese is melted and bubbly, and the pepperoni is slightly crispy.
12. Remove from the oven and let it cool for a few minutes before slicing and serving.