Preheat the oven to 350°F.

Place the cauliflower in a large, shallow bowl and cook in the microwave for 6 minutes on high. You can also roast it in the oven, it just takes longer. Remove and set aside to steam dry and cool.

Once cooled, stir in the oregano, garlic powder, almond flour, and salt. Whisk the eggs and add to the mixture. Combine well.

Tip the mixture onto a greased pizza pan (or regular roasting pan) lined with baking paper. Use a spatula and clean hands to evenly flatten the mixture and shape into a large disc, approximately just under 1/4-inch high. Place in the oven for 15 minutes, rotating the tray halfway through.

Remove the pan from the oven and spread most of the mozzarella on the pizza base. Top with the sliced tomatoes and scatter over the remaining mozzarella. Return to the oven until the cheese bubbles, approximately 10-12 minutes.

Carefully remove the pizza from the oven, season with salt and freshly ground black pepper and top with a few fresh basil leaves. Slice and enjoy!

I also have a recipe for personal pan cauliflower pizzas if you want to check that one out, it's slightly different.