Preheat the oven to 200C/400F/Gas 6.
Line a baking tray with baking parchment.
Blitz the cauliflower in a food processor until powdery.
Simmer in a pan of boiling water for 5 minutes. Drain and leave to cool before wrapping in a clean tea towel and squeezing to wring out excess water.
Place the cauliflower in a bowl and mix with the cream cheese and egg. Season well.
With clean hands, divide the mixture into four portions and shape on the lined baking tray to make a 1-1½ cm thick pizza base.
Bake for 30-35 minutes, until firm and golden.
To make the sauce, heat the oil in a pan, add the onion and cook until translucent.
Add the garlic, chilli and tomatoes and simmer for 10-15 minutes.
Add fresh basil and blitz in your blender to make a smooth sauce.
Add a dollop of the tomato sauce and toppings of your choice to the cauliflower pizza base.
Bake for about 10 minutes.