Preheat your oven to 425°F and line a baking sheet with parchment paper.
Rice the cauliflower by pulsing in a food processor until it resembles coarse crumbs. Transfer the riced cauliflower to a microwave-safe bowl, cover, and microwave for 4-5 minutes until softened.
Allow the cauliflower to cool slightly, then press it through a clean kitchen towel or cheesecloth to remove excess moisture.
In a mixing bowl, combine the riced cauliflower, eggs, Parmesan cheese, and a pinch of salt and pepper. Stir until well mixed.
Press the mixture onto the prepared baking sheet, forming a thin, even circle to create your pizza crust.
Bake the crust in the preheated oven for 15-20 minutes, or until it begins to turn golden and firm up.
Remove the crust from the oven and spread the tomato sauce evenly over the surface.
Top with slices of fresh mozzarella and scatter basil leaves atop the pizza.
Return the pizza to the oven for an additional 5-7 minutes, just until the cheese melts and starts to bubble.
Drizzle with olive oil, slice, and serve warm.