Preheat oven to 425 degrees.

Add chopped cauliflower to a steamer and steam until softened and fork tender, about 15-20 minutes.

Add cauliflower to a food processor and pulse until the texture of rice.

This step is optional but makes for a sturdier crust: place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.

Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded Gouda, oregano, garlic and salt and pepper. Stir until combined.

Pour onto a lined baking sheet and shape into a rectangular shape for the breadsticks.

Bake the crust for about 25 minutes or until golden.

Sprinkle with remaining 1 cup Gouda cheese and put back in the oven for another 5 minutes or until cheese has melted.

Slice and serve with warm marinara sauce for dipping (optional).