1 small head cauliflower
1/2 cup gluten free oats
3 Tablespoons flax
9 Tablespoons water
Spices: garlic powder, basil, oregano, red pepper flakes
Preheat oven to 425 degrees. Stick pizza pan in for about 15 minutes to heat up.
Cut up and pulse the head of cauliflower in a food processor until it resembles rice.
Wrap cauliflower in a clean dish towel or paper towel to soak up as much moisture as possible.
Add oats to cauliflower and stir (this also helps soak up moisture).
Heat nine tablespoons of water on the stove, then pour it over the three tablespoons of flax. Stir for a few minutes until a gel, egg-like substance forms.
Pour flax substance into cauliflower mix and stir well. Sprinkle a good amount of spices in and mix.
Take pizza pan out of oven and pour cauliflower mix onto pan. Smooth into a thin layer using a spatula, the back of a spoon or a rolling pin. (You could make two smaller crusts, too.) Get it as even as possible.
Bake in oven for about 35 minutes or until edges and middle look golden brown and crisp.
Take out and add toppings. (I used marinara sauce, spinach, mushrooms, red onion and fresh garlic.) Sprinkle some more spices on top and cook for another 5-10 minutes.
Take out and allow to cool for five minutes before slicing. Enjoy!