Preheat oven to 450°F and line a sheet pan with parchment paper. Separate cauliflower into florets. Add to a food processor and pulse until it achieves a rice-like texture.
Transfer to a microwave safe bowl and cook for 5 minutes. Remove and rest until cool enough to handle. Transfer to a bowl lined with cheesecloth or a thin kitchen towel. Wrap the cloth around the cauliflower and squeeze as much liquid from the cauliflower as possible.
Transfer cauliflower to a bowl and combine with egg and Mediterranean Dry Rub. Flatten into a 12-inch crust on the parchment-lined sheet pan. Bake for 15 minutes.
Remove from oven and top with bell pepper, red onion, tomato, kalamata olives, and feta. Bake for another 7 minutes or until vegetables are tender. Remove from oven and top with parsley.
