Heat a non-stick pan over medium flame. Add the cauliflower rice, water and salt. Mix well.

Lower the flame. Cover with a lid and cook for 8 to 10 minutes. You may also cook it in a microwave. Just add all the three ingredients into a microwave-safe bowl and cover it with a plate. Microwave for 15 minutes.

Allow it to cool down. Transfer it to a muslin cloth and squeeze out all the water. Try to remove as much moisture as you can. Add it to a bowl. Then add mozzarella cheese, ground almond, egg, Italian seasoning, garlic powder and salt.

Combine everything together. And divide the mixture into small dough balls.

Transfer the dough balls to a baking tray lined with parchment paper. Pat them to form small circles. It should be 1/4 inch thick. Place them in a preheated oven at 180-degree Celcius for 20 minutes. The crust should be dry and golden.

To make the garlic butter, add butter and garlic powder in a bowl. Mix well. Keep it aside.

Once you bake all the cauliflower pizza crusts, apply this garlic butter over all the crusts with a brush. Then apply a thin layer of pizza sauce. Don’t use excess sauce, otherwise, the crust can become soggy.

Add a layer of mozzarella cheese. To make these small salami slices, take a slice of regular chicken salami and cut it with the smallest cookie cutter. Place the slices on the pizza. Sprinkle basil leaves and bake for 10 more minutes.

Once the cheese has melted and the crust looks crisp, take them out of the oven and place them over a rack.

Garnish with more basil or chilli flakes. Serve hot.