Preheat the oven to 220C/200C fan/gas 7.
Using a food processor or box grater, break the cauliflower down until it resembles rice grains.
Place in a clean kitchen towel and squeeze hard to reduce its water content.
Combine the riced cauliflower, grated Parmesan, almond flour, oregano and garlic powder in a large bowl. Season well.
Crack the eggs into the bowl and mix well until a dough-like consistency forms.
Remove the dough mixture and lay it onto a piece of parchment paper.
Press the dough down firmly with your fingertips to make a round, pizza-like shape that’s thin but not so thin that it’s separating.
Lift the parchment paper onto a baking tray and transfer to the oven, baking for 20 minutes or until crispy.
In the meantime, combine the chopped tomatoes, tomato purée, garlic clove and basil leaves in a small pot and cook for 5-6 minutes over a medium heat until it becomes a bubbling sauce. Remove the garlic and basil using a slotted spoon and season to taste.
Take the crust out from the oven, ladle the tomato sauce over it, and add the mozzarella and chosen toppings.
Return the assembled pizza to the oven and bake for a further 10 minutes or until the cheese is gooey and golden.
Serve sliced, with a sprinkle of chilli flakes if you like it hot.
