Preheat oven to 400 degrees F. Line a pizza pan with parchment paper and set aside.

Cut the cauliflower into small florets and place them into a food processor. Blend until the cauliflower has reached a rice-like consistency.

Once blended, transfer it to a microwave-safe bowl and microwave for 4 minutes. Remove, fluff with a fork and cook for an additional 3-4 minutes. Allow it to cool for 3-5 minutes before handling.

Lay out a cheese cloth (or thin, clean towel). Place the cauliflower into the center, fold up and wring the cauliflower to remove a majority of the moisture.

Transfer it back to the same bowl and add the cheese, eggs, minced garlic, and seasonings. Stir very well. Spoon and spread the cauliflower mixture onto the pizza pan, smoothing from one end to the other, filling the entire pizza pan - if you can. Make sure to spread it evenly and thinly so that they crust can cook thoroughly.

Bake for 40-45 minutes, checking at 35-40. The crust should lift up off the parchment paper and be firm to the touch.

While the crust is baking, place a deep, medium pot of water over high heat. Allow the water to come to a boil. Add the cauliflower florets and cook for 5-7 minutes, or until they have softened. Strain the cauliflower and place into a food processor, or blender.

Add remaining ingredients (minus the cheese) and process until it reaches a creamy, sauce-like consistency. Taste test the sauce and add any additional salt, pepper or garlic to your taste preference.

Fold in the mozzarella cheese. It should melt in quickly. Cover and set aside.

Once the pizza has cooked, remove it from the oven and add the toppings. Add 1 cup of sauce (storing the rest in an airtight container), cheese, chicken and remaining toppings. Place the pizza back into the oven to bake for 9-10 minutes, or until the cheese has melted and the toppings have cooked through.