Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet or pizza stone with parchment paper.

Wash the cauliflower and remove all green leaves and tough stems. Cut the head into small florets.

Place the florets in a food processor and pulse until they reach the consistency of fine rice.

Steam the cauliflower rice in a microwave-safe bowl with a lid for about 5 minutes or sauté it in a dry pan for 8 minutes. Let it cool completely.

Place the cooled cauliflower rice in a clean kitchen towel or cheesecloth. Squeeze out as much water as possible.

In a large mixing bowl, combine the dried cauliflower, beaten egg, shredded mozzarella, parmesan, oregano, garlic powder, salt, and pepper. Mix until a dough forms.

Transfer the dough to the prepared baking sheet. Pat it down into a circle or rectangle about 1/4 inch thick.

Bake the crust alone for 15 to 20 minutes until golden brown and firm.

Remove the crust from the oven. Spread a thin layer of sauce over the crust and arrange the fresh mozzarella slices on top.

Place the pizza back into the oven for another 8 to 10 minutes until the cheese is melted and bubbly.

Remove the pizza and immediately top it with fresh basil leaves and drizzle with olive oil.

Let the pizza rest for 5 minutes before slicing.