For the pizza crust:Preheat oven to 450°F/ 230°C

Make the flaxseed egg by mixing the flaxseed with water. Let it sit & become jelly-like while you make the rest of the pizza.

Chop your cauliflower head into florets. Then, using the grating attachment on your food processor, or a hand-held grater, grate the florets into cauliflower 'rice'. Squeeze out any excess liquid with a tea towel if necessary.

In a medium bowl, place the cauliflower rice, flaxseed egg, coconut flour, smoked paprika, salt and parsley. Stir very well to combine. It's important the flaxseed egg is well mixed in.

Line a baking tray with parchment paper and spread the pizza dough out on it - it doesn't matter if you want to make a circle or a square. Press with a spoon or your hands to get it set properly.

Bake for about 20 minutes or until golden brown.

For the sauce & toppings:Meanwhile, prepare the sauce by mixing your pureed tomatoes or regular vegan pizza sauce with basil and oregano. Set aside. 

Chop the mushrooms into slices and crush the garlic cloves. 

Place olive oil in a heated skillet and add crushed garlic. Cook until fragrant and remove garlic from skillet. Add sliced mushrooms and cook until tender.

Once your pizza crust is ready, coat it with the pizza sauce and top with garlic-infused mushrooms and sundried tomatoes.

Put it back in the oven for 8-10 minutes. Remove, garnish with fresh herbs and cooked minced garlic.