Place cauliflower in a food processor and pulse until reduced to rice-size crumbles.
Transfer to a large nonstick skillet and add 1 tablespoon oil and salt.
Transfer to a large bowl to cool for at least 10 minutes.
Drain the juice from the segments (save for another use).
Add tomatoes and olives to the lemon segments; toss to combine.
Add egg, cheese and oregano to the cooled cauliflower; stir to combine.
Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round.
Drizzle the remaining 1 teaspoon oil over the top.
Bake the pizza until the top begins to brown, 10 to 14 minutes.
Scatter basil over the top.
Cut into wedges and serve.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
