This recipe yields a simple gluten-free pizza crust that doesn’t rely on expensive wheat-flour substitutes. You start by chopping cauliflower florets into fine, even pieces in the food processor. Blanch-steam the pieces, cool slightly, then squeeze out as much moisture as possible. Combine with soft, fresh goat cheese, dried oregano, and paprika. Form into a circle on an oiled baking sheet, bake, then top and bake again. Once baked (and before topping), wrap and freeze this crust for up to 2 months.