Preheat the oven to 425 degrees F.
Wash and clean the cauliflower and cut it into chunks, being sure to remove the core.
Place the cauliflower in a food processor and pulse it until it’s a “rice” consistency
In a large saucepan, heat one inch of water until it boils. Add in the cauliflower, cover with a lid, and allow it to steam for 4-5 minutes. Watch it close so that it doesn’t boil over!
Use a fine mesh strainer to drain the cauliflower. Allow it to cool for a few minutes, then place the cauliflower in a clean dish towel and squeeze as hard as you can to remove any excess water.
Once the cauliflower rice is drained really well, place it into a large bowl. Add 1/2 cup mozzarella cheese, 1 egg slightly beaten, 1 teaspoon dried oregano, 1 teaspoon dried basil, chia seeds, garlic powder and salt. Stir the mixture well.
Line a baking sheet with parchment paper and spray it lightly with cooking spray. Spoon the cauliflower mixture onto the pan and use your hands to form it into a 8 1/2 x 11 inch rectangle.
Place in the oven for 30 minutes, or even longer until the crust is golden brown and firm.
Remove the crust from the oven and top the crust with remaining mozzarella and Parmesan cheeses.
Return the pan to the oven and bake for another 7-10 minutes, or until the cheese is melted.
Cut into “breadsticks” and serve with warm marinara sauce for dipping.