Preheat your oven to 400 degrees.
Add 8 cups of water to a large pot and bring to a boil. Continue with other steps while waiting for it to boil.
In a large mixing bowl, add flax seeds and water together to make flax eggs. Let sit for at least 15 mins.
Cut the stem off the cauliflower and add the florets to a food processor and blend a rice like consistency.
Once water is boiling, add riced cauliflower. Cook for 5 minutes, just until soften.
Using a fine mesh strainer, drain the cauliflower from the water. (*It's really important it's a fine mesh strainer, otherwise, the cauliflower will come out of the holes). Let drain for 5 minutes.
Transfer riced cauliflower to a clean cloth dish towel. Ring out as much of the excess liquid as possible. It will take a few times of squeezing. If rice cauliflower is too hot, wait a few more minutes. But it's important you squeeze the towel until no more water comes out.
In the bowl with the flax eggs, add in the cauliflower and all remaining ingredients.
Stir together until very well combined.
Line a pizza stone with parchment paper. Sprinkle with a little chickpea flour.
Place "cauliflower dough" on the parchment paper and sprinkle a tiny bit of chickpea flour on top.
Very carefully spread the mixture out into a circle. It should be about ½ inch thick.
Bake crust for 35 minutes.
Remove from oven. Add a piece of parchment paper to the top and very carefully, using a metal spatula, loosen the crust. Flip so the bottom is now the top. Place back on pizza stone. Remove top layer of parchment paper.
Place back into the oven and cook for 15 more minutes. The center of the crust should feel mostly firm.
Remove from oven and top with desired toppings. (*See notes for toppings you see in photo). Do not go heavy on the sauce.
Return to oven and bake for another 10-12 minutes.
Pizza is best eaten right away and likely will need to be eaten with a fork.