Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower until it reaches a rice-like texture. Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave for 4-5 minutes until slightly tender. Let it cool.
Once cooled, place the cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
In a mixing bowl, combine the dried cauliflower, two eggs, olive oil, garlic powder, salt, and pepper. Mix well until the batter holds together.
Transfer the cauliflower mixture onto the prepared baking sheet. Press it firmly into a thin, even layer to form the pizza crust.
Bake the crust in the preheated oven for about 15-18 minutes, or until it becomes golden and crispy around the edges.
Remove the crust from the oven and spread the tomato sauce evenly over it.
Arrange slices of fresh mozzarella evenly across the sauced crust.
Top the pizza with grilled shrimp, then return it to the oven for an additional 5-7 minutes to allow the cheese to soften and meld with the toppings.
Once done, garnish with fresh basil leaves. Slice and serve immediately.