Wash and dry your head of cauliflower.
Using the grater attachment, grate the entire head and pour into a large lightly oiled skillet over medium heat. Cook for about 10 minutes, stirring frequently until the moisture is gone and the cauliflower is softened.
Allow the cooked cauliflower to cool slightly and then mix in the egg, cheese and seasonings. Pour onto parchment paper that as been oiled with coconut oil and shape.
Bake at 400 degrees for about 10 minutes or until the crust starts to brown. Allow to cool slightly.
While crust is cooling, mix squash puree with seasonings and parmesan cheese.
Raise oven temperature to 425. Top with sauce and cheese and bake for another 6-8 or minutes or until cheese is melted and browned. Enjoy!