1 pound thawed frozen cauliflower florets
4 Tablespoons ground golden flax seeds (substitute brown flax if desired)
1/2 cup almond flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup thinly sliced red onion
2 garlic cloves, finely minced
1 cup raw cashews
1/3 cup nutritional yeast
2 Tablespoons melted coconut oil
1 teaspoon salt
1/2 teaspoon garlic powder
3 cups baby spinach leaves
1/2 cup quartered or chopped Kalamata olives
1/4 cup red bell pepper (optional)
1/4 cup chopped basil
Preheat oven to 400°. Line a baking sheet with parchment and set aside.
Mix half the flax with 6 Tablespoons of water and set aside. Spread cauliflower on layers of paper toweling or clean dish cloths: roll up to squeeze out as much excess water as possible. Transfer to a food processor. Add flax and water mixture. Add remaining ground flax, almond flour, salt, and pepper. Process to form a thick dough.
Spread on prepared baking sheet, using your hands to form a rectangle or circle. Bake for 12 minutes until set and golden.
While crust is baking, make "cheese": combine cashews, yeast, coconut oil, salt, and garlic powder in a food processor and process until finely ground. Set aside.
Removed cooked crust from oven and layer with onion, garlic, spinach, olives, basil, and "cheese". Return to oven for 7 minutes. Remove from oven and serve immediately.