The Margherita Pizza Sauce: Pulse tomatoes and juice in a blender to create a thick puree. Heat olive oil in a medium saucepan over medium heat. Cook garlic in olive oil for about 2 minutes.

Add the remaining ingredients and simmer, uncovered, for about 35 minutes or until it gets the consistency of a pizza sauce. Set aside when done.

The Cauliflower Pizza Crust: Preheat oven to 400 F. Fill a large saucepan with just enough water to cover the cauliflower flour. Meanwhile, cut the florets off the cauliflower head and grind them into a fine flour using a food processor, this takes about one minute.

Pour the cauliflower flour into the boiling water and remove from heat. Cover and let it sit for about 5 minutes. Pour the cauliflower flour into a fine strainer. (Now you can wait a few minutes for it to cool down if you don't have a pair of gloves, as it is very hot. Or simply rinse it with cold water).

Transfer the flour to a clean piece of cloth, wrap it up and squeeze hard to remove as much water as you can. Transfer the flour to a large bowl and add the rest of the ingredients and mix thoroughly. Line a baking sheet with parchment paper. (I always pour a little water under the paper so it adapts the shape of the baking sheet).

Now work the dough into a nice pizza crust with your hands. Place the pizza crust in the oven for about 40 minutes, or until golden brown. Remove the crust from the oven. (TIP: You could also use a pizza stone for this recipe if you have one, I've heard the result is fantastic!).

Topping the Pizza: Cut the mozzarella ball into 1/4 inch slices. Spread the tomato sauce on the crust leaving a 1 inch border. (TIP: You can freeze the leftover tomato sauce!) Arrange the cheese slices on the crust making sure they are about 1-2 inches away from the edges of the pizza.

Put the pizza back to the oven at 400 F for about 10-12 minutes or until the cheese turns golden brown. Remove the pizza from the oven and sprinkle with basil leaves.

Slice and Enjoy!