Preheat oven to 350 F or 180 C.
In a bowl add the cauliflower rice, salt and pepper to taste, dried oregano, dried garlic, and chili flakes.
In another bowl mix the ground flaxseeds and water and let them sit for 5 minutes.
Add the flax egg in the mixture and stir in the flour and semolina.
Mix until just combined.
Spread the mixture into a baking pan lined with parchment paper.
Bake about 20-25 minutes.
Prepare pesto by pulsing all ingredients in Cuisinart (or for a work-out, use a mortar and pestle!)
Spread the pesto on top of the cauliflower crust and arrange tomatoes, diced mushrooms, diced pepper, chili flakes and dried oregano.
Bake another 15 minutes.
Serve and enjoy.
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Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
