Cauliflower Margherita Pizza

Preheat oven fitted with a pizza stone to 475 degrees F. Prepare 2 parchment circles cut to 11" in diameter. In the bowl of a food processor fitted with a blade, add cauliflower and pulse until it reaches the size of small rice granules (Approximately 5 to 6 cups). Transfer to a large bowl and cover with a paper towel; microwave for 5 minutes. Spread cauliflower out on a sheet pan to speed up the cooling time. Meanwhile, rinse out the food processor bowl and add tomatoes, garlic, and 1/8 teaspoon salt. Pulse 6 or 7 times until tomatoes are blended with garlic but still slightly chunky. Set aside. The key to making this pizza crispy is to remove as much water as possible from the cauliflower. In 2 batches, squeeze cauliflower in a clean dish towel and discard excess water. Return cauliflower to the large bowl and add mozzarella, parmesan, chili flakes, oregano, 1 teaspoon salt, and eggs and mix together by hand until well incorporated. Place parchment circle onto a pizza peel or a cutting board. Add half of cauliflower pizza mixture and spread evenly into a 10" circle. Slide pizza into the oven and bake for 10 minutes until golden brown. Repeat with remaining cauliflower. Spread 1/4 cup sauce and half of fresh mozzarella evenly over pizza, leaving a 1" boarder for crust. Bake until bubbly, about 5 to 7 minutes. Repeat with second pizza. Garnish with fresh basil leaves.