Step 1
Preheat oven to 425 degrees (400 if using a convection oven).
Step 2
Cut cauliflower into medium-small sized florets and steam until fork tender.
Step 3
Blend cauliflower in food processor until it looks like rice or quinoa in size then in a kitchen towel squeeze out excess water and place cauliflower into a large bowl.
Step 4
In a separate bowl mix flax seed and warm water and allow to sit for 10 minutes.
Step 5
Mix all crust ingredients into large bowl (with cauliflower) and mix with hands until just combined.
Step 6
On a sheet pan lined with parchment paper spray parchment paper with non-stick spray (or use silicone baking sheet) and press out dough until around 1/2 inch thick (with slightly thicker edges).
Step 7
Cook crust for around 45 minutes or until just browned and fairly solid.
Step 8
While crust cooks blend garlic culinary coconut milk 1 tablespoon oregano and 1/2 teaspoon salt in saucepan over medium heat and cook until thick (or has reduced by about 1/2).
Step 9
Add sauce to crust and top rest of mozzarella-style shreds and your favorite sliced vegetables (for example 1 cup each (85 g) sliced Brussels sprouts yellow squash and red peppers).
Step 9
Place topped pizza back in oven for around 12 minutes or until toppings are just starting to crisp.