Preheat the oven to 400F.

To make the cauliflower crust, cook the riced cauliflower in the microwave or boiled in water until tender.

Let the cauliflower cool for 10 minutes, then place it in a large clean dish towel over the sink. Squeeze as much water out as you can. 

Transfer the drained cauli rice to a large bowl, and add the almond flour, grated Parmesan, beaten egg, onion powder, dried oregano, salt and pepper.

Mix well, then turn out the "dough" onto a baking sheet lined with a silicone mat or parchment paper. Use slightly wet hands or the back of a spoon to push the mixture into an even circle, about 9" wide.

Bake for 15 minutes or until the edges start to darken.

Add tomato sauce, more dried oregano, sliced jalapeños, and shredded mozzarella. 

Return to the oven for 5 minutes or until the cheese has melted. Add burrata, black pepper, and basil, then serve.