Add eggs, almond flour, Provencal herbs, salt and pepper to the cauliflower. Knead a smooth dough. Place it on baking paper in a 1 cm thick layer. Bake at 200 °C for about 15-20 minutes or until golden brown.
Lightly score the tomatoes crosswise and pour boiling water over them for 30 seconds. Remove the skins. Place the tomatoes, garlic, olive oil, basil, thyme, salt and pepper in a blender and process until smooth. Spread the sauce evenly over the base.
Place the toppings of your choice on the pizza. These can be mushrooms, bell peppers, and cheese. Bake for another 5-10 minutes.