Preheat the oven to 375 F and line a baking sheet with parchment paper.

Add the riced cauliflower to a medium pot and cover with water. Bring to a simmer and cover for 7 minutes to steam the cauliflower. Remove the lid, strain the excess water and allow the cauliflower to cool before using a cheesecloth or nut milk bag to remove all water from the cauliflower.

Combine the dry ingredients in a large mixing bowl and mix well.

Add the riced cauliflower and stir.

Incorporate the olive oil, apple cider vinegar and egg (or gelatin egg) and stir until a dough forms.

Flatten the dough on the baking sheet and form into a large rectangle.

Bake in the preheated oven for 15-20 minutes or until lightly golden brown and crispy.

Remove from the oven and use a pizza roller to slice into 14-16 slices. Serve warm with tomato sauce or nightshade free marinara.