1. Preheat oven to 425°F (220°C). 2. Pulse 200g cauliflower florets in a food processor until it resembles rice (or use pre-riced cauliflower). 3. Microwave the riced cauliflower for 5 minutes, then let cool. 4. Squeeze out as much moisture as possible using a clean kitchen towel. 5. In a bowl, combine the cauliflower, 25g beaten egg, 15g shredded mozzarella, 5g grated Parmesan, 15g almond flour, 1g Italian seasoning, 1g garlic powder, a pinch of salt, and a pinch of black pepper. 6. Press the mixture onto a parchment-lined baking sheet to form a 1/4-inch thick crust. 7. Bake for 15-20 minutes until golden. 8. Meanwhile, toss 30g diced bell pepper, 30g diced zucchini, 30g sliced mushrooms, and 15g sliced red onion with 5ml olive oil, a pinch of salt, and a pinch of black pepper. 9. Spread 30g tomato sauce over the baked crust, leaving a small border. 10. Top with the vegetables and remaining 15g mozzarella and 5g Parmesan. 11. Bake for another 10 minutes until cheese is melted and vegetables are tender. 12. Garnish with 5g chopped basil before serving.