Preheat oven to 425 degrees F.

In food processor, pulse cauliflower florets until rice-like consistency. Steam cauliflower rice until completely cooked, but not mushy. Return to food processor, puree until smooth, then strain thoroughly through nut bag or cheese cloth.

To prepare flax egg, combine flax seed meal with 3 tablespoons water in bowl and set aside.

Return cauliflower to food processor and pulse with remaining ingredients (except for flax egg).

Add flax egg and pulse to combine.

Transfer mixture to large bowl. Form dough into ball (it may be tacky or stiff, which is normal). Note: The dough texture depends on the size of cauliflower used and how well it’s been strained.

Transfer dough bowl to clean surface and pat down slightly. Cut in half

On pizza stone or baking sheet, layer one half of the dough between two sheets of parchment paper. Roll out dough to form pizza crust. Repeat with remaining dough. Tip: Make the crust as thin as you’d like – the thinner, the better.

Lightly brush both crusts with olive oil.

Bake for 20 minutes. Top with your favorite ingredients and return to oven for another 10 minutes or so.

Top with additional fixings and serve.