Place frozen cauliflower rice in a bowl and microwave for about 2 minutes, stirring mid way through. It does not need to be warm, just defrosted, so the liquid starts coming out of the cauliflower.
Once the cauliflower is defrosted, wrap it in a dish towel (or nut milk bag) to squeeze out all of the liquid. You want the cauliflower to be very dry. Discard the liquid.
Place the dry cauliflower rice into a bowl with the rest of the ingredients: egg, almond flour, tapioca flour, olive oil, garlic powder, salt and oregano. Combine everything until it is well combined and a dough consistency.
Lay out a piece of parchment paper and spread a small layer of olive oil on top of it.
Place the dough on top of the oiled parchment paper and then place another piece of parchment paper on top of the dough.
Roll the dough out with a rolling pin until it is about 1/2 inch thick. Ensure it is even and some of it is not thinner than the rest.
Remove the top layer of parchment paper and drizzle the dough crust with some olive oil and spread it in a thin layer on top of the dough with your hands.
Place the dough with the bottom layer of parchment paper on a baking sheet and place in the oven at 425 degrees for 15-20 minutes until it is golden. I like mine very crispy so I did the full 20 minutes, but if you want it less crispy, do less time and watch it until it is your desired level of done-ness!
Remove from the oven and put your desired toppings on the crust. Place back in the oven for 7-10 minutes until cheese (if using) is bubbling. Let cool, slice and ENJOY!