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1
Preheat oven to 425 degrees (400 if using a convection oven).
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2
Cut cauliflower into medium-small sized florets, and steam until fork tender.
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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.
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4
In a separate bowl, mix flax seed and warm water, and allow to sit for 10 minutes.
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5
Mix all crust ingredients into large bowl (with cauliflower) and mix with hands until just combined.
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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).
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7
Cook crust for around 45 minutes, or until just browned and fairly solid.
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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).
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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).
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10
Place topped pizza back in oven for around 12 minutes or until toppings are just starting to crisp.
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11
Slice into squares or rectangular slices.
