Preheat your oven to 400°F. If you have a pizza stone, pop it in while preheating. Otherwise, a cookie sheet will do!

Take the defrosted (or cooked) riced cauliflower and place it in a large tea towel, cheesecloth, or fine mesh bag. Gather tightly and wring out all the moisture until it's as dry as possible.

In a food processor, add the dried riced cauliflower and eggs. Pulse until well combined and smooth, with no large clumps remaining.

Add the powdered vegetable bouillon (or nutritional yeast and salt) and tapioca starch; pulse again until smooth.

Transfer the mixture onto a large sheet of parchment paper. Spread it into a round shape about 10 inches in diameter and 1/3-inch thick, smoothing the top.

Use the spatula edge to create a raised edge around the perimeter of the pizza.

Transfer to the preheated pizza stone or cookie sheet and bake for 10 minutes.

Flip the crust and bake for another 3 minutes to brown the top.

Raise the oven temperature to 425°F. Remove the crust from the oven and top as desired. Return to the oven and bake until everything is melted and the edges are nicely browned (about 5 minutes).

Serve immediately and enjoy your low-carb masterpiece!