6cupskalechopped (massaged gently with 1/2 tsp olive oil)
Instructions
Preheat the oven to 425º, and line a baking sheet with parchment paper.
Mix the flaxseed and water in a small bowl, and let sit.
Pulse the cauliflower in a food processor until it’s minced finely, similar to the texture of wet sand or quinoa.
Warm 1 tablespoon of grapeseed oil in a skillet on medium heat, then add the cauliflower. Stir, and cook for about 5 minutes.
Remove from heat.
In a large mixing bowl combine the remaining crust ingredients, the cooked cauliflower, and the flax “egg”. Stir well.
Use a spatula to transfer the batter to the baking sheet, and spread it evenly over the parchment paper. It should be no more than 1/3" thick. If it's any thicker, save the excess to bake later.
Bake for 20 minutes, then remove from oven and flip.
Bake for another 10 minutes.
Massage your kale with 1 teaspoon of olive oil.
Top the cauliflower pizza crust with vegan cheese, sliced tomatoes, and kale.
Bake another 10 minutes, or until the kale is crispy and tender.
Give it about 10 minutes out of the oven to cool a bit before serving.