Cut off the florets of the cauliflower, you don’t need much stem. Place the florets in a blender or food processor and pulse until you get cauliflower crumbs.
Place the cauliflower crumbs in a non-stick pan (with no oil) and cook them over medium heat for about 5 minutes. Stir constantly.
When the cauliflower is cold, place it in a napkin, cheesecloth or strainer to remove as much water as you can.
Place the flax seeds and the water in a blender and blend until smooth. Let stand for at least 5 minutes.
In a big bowl, add the cauliflower crumbs, flax eggs (flax seeds + water), rice flour and 1 cup of chickpea flour (100 grams). You can also add salt, spices or herbs. Mix all the ingredients with your hands. If the dough is sticky, add more chickpea flour (we’ve used 2 cups or 200 grams). If the dough is too dry, add some water. You can also knead the dough on a floured board.
Place the pizza crusts onto a baking sheet with baking paper. Bake for about 25 minutes or until golden brown.
Spread the hummus, add the tomatoes, olives and oregano and bake for 10 minutes.