1. Place a piece of parchment paper onto a cookie sheet and lightly oil. Set aside.
2. Place almonds in a food processor and turn on until almond meal forms. Transfer to a small bowl and set aside.
3. No need to clean out the food processor. Place half the cauliflower florets in and turn on until finely chopped (smaller pieces than if you "riced" [1] it). Transfer to a glass bowl, finely chop the rest of the cauliflower, and add that to the bowl as well.
4. Microwave cauliflower for two minutes.
5. While the cauliflower is cooking, in a small bowl, mix together the flaxmeal and water, and set aside.
6. Give the cauliflower a stir and heat for another 90 seconds.
7. While that's cooking, preheat your oven to 375°F.
8. While the cauliflower is cooling, in a small bowl, mix together the oregano, basil, garlic powder, and sea salt.
9. Once the cauliflower is cool, place on a clean, dry dish towel and wring out the excess water. Squeeze out every last drop that you can. This step is superimportant to prevent a soggy crust.
10. Return the cauliflower to the glass bowl and mix together with the almond meal, flax/water mixture, the spices, and the olive oil.
11. Spoon out one-quarter of the dough onto the lightly oiled parchment paper and use the back of a metal spoon to flatten into a round pizza crust so it's about one-quarter-inch thick. Repeat three more times.
12. Bake for 25 to 30 minutes.
13. Since you have time, prep any toppings you plan on using for your pizza.
14. When the crust is firm to the touch and lightly browned, remove it from the oven and flip the pizza crusts using a spatula. Bake for another 10 to 15 minutes.
15. Allow the crusts to cool, then freeze them between sheets of parchment paper and store in a freezer-safe container.

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