Preheat your oven to 425°F (220°C).
Rice the cauliflower by pulsing florets in a food processor until it resembles rice. Transfer to a microwave-safe bowl, cover, and microwave on high for 4-5 minutes until soft. Allow to cool slightly.
Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the drained cauliflower, 2 beaten eggs, and grated Parmesan cheese. Mix until a dough-like consistency forms.
Press the cauliflower mixture onto a parchment-lined baking sheet, forming a thin, even round crust.
Bake the crust in the preheated oven for 15-20 minutes, or until the edges start to turn golden.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Top the sauce with slices or small chunks of fresh mozzarella.
Return the pizza to the oven for an additional 5-7 minutes, just until the mozzarella begins to melt.
Finish by drizzling extra virgin olive oil over the top and garnishing with fresh basil leaves.
Allow to cool for a few minutes, slice, and enjoy your fresh, homemade Margherita pizza.