Preheat the oven to 425 degrees F. Line a 18 X 13 baking sheet with parchment paper and set aside.
To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups per head of cauliflower. PRO TIP: I love purchasing from my local grocery store the pre-riced cauliflower takes care of this step for you.
Transfer cauliflower to a large microwave-safe bowl. Cover loosely with a paper towel and place into the microwave for 15 minutes, or until softened. Stir cauliflower every couple minutes during this step. Let cool for at least 10 minutes.
Using a clean dish towel, drain cauliflower completely, removing as much water as possible. PRO TIP: I put on my silicone oven mitts during this step as the water squeezing out of the cauliflower is hot!
Transfer drained cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan and Italian seasoning; season with a healthy dash of salt and pepper.
Spread cauliflower mixture onto your prepared baking sheet patting into a crust almost filling your entire pan.
Bake for 20 minutes, or until golden.