Preheat oven to 425 degrees F with the two personal ceramic pizza stones on the oven rack.
Make flax eggs (stir together 3 tbsp ground flax seed and 9 tbsp of water)
Food-process or blend cauliflower florets into a rice-like consistency. Your machine's strength will dictate how finely chopped you can get your cauliflower.
Transfer into microwave for 4-5 minutes, or until softened or boil in water for a few minutes. Either way, drain and let cool. Then, using paper towels, squeeze the cauliflower to remove as much water as possible. It's is amazing how much water cauliflower holds and the more you can remove, the crisper and better held-together your crust will be.
Now stir that dried cauliflower rice, flax eggs and flour together with a spoon until well mixed. It will seem rather pasty and that's fine! At this point you can add seasonings you have on hand and that you like in a pizza crust - we often add some variation of basil, oregano and nutritional yeast.
Cut parchment into circles; if you use the ceramic pizza stones I recommend, make them just under the size of the 8-inch ceramic circles.
Spoon the crust mixture into a circle on the parchment, and use a spoon to flatten and raise the edge like a pizza crust edge. Make sure it is about 1/2" deep in thickness.
Slide the two pizza crusts onto their respective hot ceramic stones in the oven. Don't burn yourself on the hot stones.
Bake 10 minutes or until they are brown around the edges or as you like it.
Pull out rack with the stones on it, top the pizzas with what you want! We spread on tomato sauce, and topped with chopped tomatoes, peppers, olives, artichokes and lots of chickpeas (garbanzo beans), and then we sprinkled on more nutritional yeast.
Push the rack back in the oven and bake another 5 minutes at 400 degrees F or until toppings are hot.
Enjoy! We serve by grabbing edges of the parchment and sliding a pizza on a dish. So easy!