Preheat oven to 375 degrees F (190 C).

Use a box grater or the grating blade (not “S” blade) on a food processor to make the cauliflower rice Set aside.

Bring a large pot of water to a boil. Then add riced cauliflower. Cook for 5 minutes to soften. Then drain in a fine-mesh strainer (make sure it’s fine or the cauliflower will seep through the holes).

Let it cool for about 15 minutes.

While this is happening, this is a good time to prepare pizza sauce or sauté any sturdier vegetables (such as onion and bell pepper) you intend to use as toppings. Otherwise, they require too much time in the oven to brown once the crust is baked. Set aside.

Transfer cauliflower rice to a clean dish towel and ring out as much of the excess liquid as possible. This is a very important step, so be sure to ring it out until no more water will come out. Set aside.

In a large mixing bowl, prepare the flax egg and let rest 5 minutes. Then add cauliflower rice, sea salt, vegan parmesan cheese, oregano, basil, garlic, and cornstarch.

Stir with a mixing spoon or your hands to thoroughly combine. A loose “dough” should form.

Line a baking sheet or pizza stone/pan with parchment paper. Sprinkle with a little cornmeal or gluten-free flour to help prevent the pizza from sticking when slicing.

Then use your hands to carefully spread the dough into a circle or square and keep the crust slightly less than a 1/2-inch thick with a slightly thicker outer perimeter.

Bake the crust for 45 minutes. Then remove from the oven and carefully flip the crust. Do so by first loosening the crust from the bottom layer of parchment with a spatula and then laying another sheet of parchment paper on top of the crust. Then grab both sheets of parchment and gently flip. Arrange the crust back on the baking pan.

Return to the oven and bake for an additional 10-12 minutes more or until the edges appear golden brown and the center feels mostly firm to the touch.

Remove from oven and top with desired toppings (cooked or fresh). I recommend going light on the sauce as it can make the crust soggy if too much is applied.

Bake for another 10 or so minutes or until toppings is tender. Watch the edges of the crust, which can get brown before the toppings.