Preheat oven the 375 F and line a baking sheet with parchment paper.
If using raw cauliflower: steam cauliflower (24 Ounces) in a covered medium pot with a few inches of water, until tender. Add steamed cauliflower to a food processor and process until "rice" sized.
If using raw cauliflower rice: steam cauliflower rice in a medium pot with a few inches of water until tender.
If using frozen cauliflower rice: defrost until no longer frozen.
Wrap riced cauliflower in a clean kitchen towel, and squeeze to release all liquid. Then squeeze some more.
Add cauliflower "pulp" to a large bowl, along with eggs (2), Italian seasoning (1 teaspoon), grated parmesan (1/4 cup) and salt (1/2 teaspoon). Thoroughly combine using your hands.
Press the cauliflower into a 6" round disc on your prepared baking sheet.
Bake for 20 minutes, then flip the cauliflower pizza and bake for another 10 minutes.
Crank the over up to broil, add toppings, and bake pizza for another 3-5 minutes. Be careful, as ingredients tend to burn at this temp, so keep a careful eye.
Allow pizza to cool before slicing, and enjoy!