Heat the oven to 375 F. Line a large baking sheet with parchment paper, and plug in your food processor.

Wash the head of cauliflower, and remove the green stems. Chop the head into florets.

Add the chopped cauliflower to a food processor. Pulse until small "rice" grains form. Depending on the size of your food processor, you may need to do this in batches.

Spread the cauliflower over the parchment-lined baking sheet, and bake for 15 minutes in the preheated oven. Remove and let cool.

Fold a large piece of cheesecloth once or twice, and place it over a large bowl. Once the cauliflower is cool enough to handle, place it in the center of the cheesecloth and wrap it into a ball. Squeeze out as much of the water as possible. This will take several minutes. Repeat for all of the cauliflower.

Place the drained cauliflower into a mixing bowl along with the other crust ingredients. Stir the ingredients together until a thick, sticky mixture forms.

Line a small baking sheet (or 8-inch pizza sheet) with parchment paper. Pour the crust mixture onto the prepared baking sheet.

Spread the crust mixture over the baking sheet, using a fork or your hands to make the desired shape. Bake for 15 to 20 minutes in the 450-degree oven.

Once the crust is golden brown around the edges and feels firm, remove the baking sheet from the oven and allow the crust to cool slightly before adding toppings.

Evenly distribute the caramelized onion, ricotta cheese and sliced figs over the crust. Bake the pizza (still at 450 degrees) for 8 to 15 minutes or until the cheese has melted and the toppings reach desired crispness. Remove the pizza from the oven, and allow it to cool 5 to 10 minutes. Sprinkle the finished pizza with sea salt and fresh basil, and transfer it to a cutting board to cut into slices for serving.