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Preheat the oven to 350F (170C). Rice the cauliflower in a food processor, using the grating attachment. Line a baking sheet with parchment paper and spread the riced cauliflower onto the sheet in one even layer. Bake it for 12 - 15 minutes, turning it once or twice in the oven.
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Line a colander with cheesecloth. Remove the cauliflower from the oven. Let it cool down and then transfer it to the colander. Wring it well to rid it of any excess moisture.
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Transfer the cooled drained and wrung cauliflower to a large bowl. Preheat the oven to 450F (230C). Line the baking sheet with fresh parchment paper if necessary.
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Add the cheeses, egg, garlic, parsley, salt and pepper to the riced cauliflower and knead a little to combine. If the mixture is too firm, add another egg.
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Press the mixture into the prepared baking sheet and shape it into an oval or round flat disc – the pizza crust! Bake in the preheated oven until lightly browned, about 15 minutes.
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In the meantime, steam the kale for 5 minutes. Remove, drain and cool. Wring the kale in a cheesecloth very well to rid it of excess moisture.
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When the cauliflower crust is done, slide it out of the oven. Add the steamed kale, cheese balls or chunks, and garlic slivers. Slideback into the oven and bake the pizza another 7 minutes or so, until the kale is crispy and the cheese oozy. Remove and serve!