Preheat the oven to 400 degrees F. Line TWO baking sheets with parchment paper.
Break or cut the cauliflower into florets and pulse in a food processor until fine, (see above photo). Place the cauliflower rice into a microwave safe bowl and microwave for about 2 to 3 minutes. Transfer your microwaved cauliflower rice to a cheesecloth or linen towel, wrap up and squeeze so that all the liquid comes out. Keep squeezing until there’s no more liquid and your cauliflower is as dry as possible.
In a mixing bowl, combine the cauliflower rice with the mozzarella, parmesan, Italian seasoning, salt, garlic powder and eggs. Spray your baking sheet with non-stick baking spray. Transfer HALF of the mixture to the center of the baking sheet and, using your hands, spread the cauliflower rice mixture into a thin, flat circle, resembling a pizza crust.
Bake for 15 minutes. Remove from oven and let the crust cool for a minute or 2. Then, very carefully, flip the pizza crust (I used two spatulas to help me lift and flip it) and bake for an additional 10 minutes. This will give you a nice crispy crust. If you don't want to mess with flipping, just skip this step and bake for a total of 25 minutes.
Remove from the oven, top with a 1/4 cup tomato sauce and about 1 cup of mozzarella cheese* and bake an additional 10 minutes. Remove from oven again. Top with some fresh torn basil leaves, slice, serve and enjoy! REPEAT process for second pizza.