Riced cauliflower does all the heavy lifting here, steamed until tender, wrung nearly dry, and bound together with a flax gel and a savory hit of nutritional yeast, oregano, and garlic powder before it's pressed into a thin, rimmed round and baked until golden and firm. That sturdy base gets brushed with olive oil, layered with marinara, and piled high with melty shredded cheese, sliced red bell pepper, and earthy cremini mushrooms, then returned to the oven until everything bubbles and browns at the edges. A scatter of fresh basil and a pinch of red pepper flakes finish it off with a bright, peppery lift. The crust slices clean and holds its shape, so you get real pizza texture without any flour in the mix. It's an easy weeknight pizza night option that fits neatly into a gluten free routine.
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In a small bowl, stir together the ground flaxseed and water. Set aside for 10 minutes until the mixture thickens to a gel.
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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