Ingredients
1 pound cauliflower florets OR 1 (12oz) package Green Giant Riced Cauliflower
3 tablespoons ground chia or flax seeds, divided
3 to 6 tablespoons water, as needed
1/2 cup almond meal
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 c pizza sauce
1/3 c shredded Daiya mozzarella cheese

Instructions

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Place cauliflower in food processor. Once processed into smaller rice sized crumbles, pour into large pot of water, bring to a boil. Cover, reduce & cook for 5 minutes.  (skip this step if using green giant riced cauliflower - Microwave Green Giant® Riced Cauliflower according to package directions).
3. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
4. Mix together 2 tablespoons of ground chia or flax seeds with 3 tablespoons of water, to create a thick vegan “egg.” Set aside and allow the mixture to thicken. (*may need 3 more Tbsp water - use discretion).
5. Remove cauliflower from freezer and transfer to center of a thin dish towel. Squeeze to remove excess moisture. 
6. Once drained, combine vegan mixture, cauliflower, almond meal and spices. Stir well to mix.
7. Press mixture onto parchment paper and form your crust into it's shape, firmly.
8. Bake for 30 minutes, until golden and dry. For crispier crust, flip and bake an additional 15 min. (recommendation: use additional parchment paper to flip the entire crust).
9. Once firm and dry, add toppings and return to oven about 5-10 additional minutes. (marinara/pizza sauce, sautéed onions, fresh spinach, Daiya, etc.).