Preheat the oven to 450. Actually, if you can go hotter, it is worth it. If you have a pizza stone, place it in the oven while it preheats.
If the pizza dough was chilled, bring it up to room temperature.
Place the chopped cauliflower, garlic, broth and salt in a small pot and bring up to a simmer. Cook until the cauliflower is tender, about 8-12 minutes. Place all of the ingredients in the blender along with the almonds. Blend until smooth a creamy. Add a splash of water or broth if you can’t get it smooth. Add the parmesan cheese or nutritional yeast and the black pepper. Blend. Taste. Add more salt, cheese, or black pepper as desired.
Roll out the pizza dough, fairly thin. If it is too big, I usually divide the dough into two crusts.
Working quickly at this point, remove the stone from the oven. Place the dough onto the pizza stone and pour on several scoops of cauliflower sauce, spread it all over and add more as desired.
Sprinkle on the shredded mozzarella, arrange torn pieces of the prosciutto all over and then crack the egg in the center of the pizza. Place in the oven to bake for 8-14 minutes depending on hot hot your oven may be.
Meanwhile, tear the baby greens such as spinach of arugula into pieces.
When the pizza is done, or nearly done, sprinkle them all over the pizza. If you need to bake it a couple of minutes longer that is fine. The pizza is done when the crust and cheese are just turning golden and the white of the egg is cooked through.
