Remove the leaves and tough centre core of the cauliflower. Cut the cauliflower into small florets and place in your food processor. Pulse the cauliflower, scraping the sides of food processor bowl occasionally, until finely chopped and they look almost like bread crumbs.
Transfer the cauliflower to a microwave dish. Cover and microwave 5 minutes, or until the cauliflower is cooked and it's raw taste is gone. Lay a clean kitchen towel on a plate.
Transfer the squeezed cauliflower to a bowl. Mix in the eggs, 1/2 cup of the mozzarella, parmesan cheese and salt.
Preheat the oven to 400 F. Line a large baking sheet with parchment paper. Mound the cauliflower mixture in the centre of the baking sheet and spread into a pizza-crust-like 10” to 12” circle. Bake for 15 minutes, and then remove from the oven.
Spread the top of the cauliflower crust with tomato or pizza sauce. Top the sauce with the remaining mozzarella cheese, goat cheese and chicken. Set small spoonfuls of the pesto at various points on top of the pizza. Put the pizza back in the oven and bake 10 minutes more.
Remove pizza from the oven. Top and scatter the arugula on the pizza. Let pizza set for a few minutes, before slicing into wedges and serving.
Note: Only use Parmesan cheese you finely grate yourself for this, as it will nicely melt into the crust. Whole, cooked barbecue chickens are available in our Deli Department.