Make your flax or chia egg now to give it time to soak and become thick.
Put frozen cauliflower in food processor and pulse it into rice texture.
Then pour out the cauliflower rice on a dish towel, wrap it up and squeeze out all the moisture. *This step is very important because too much moisture will cause the crust to fall apart. The cooking video (see blog post) explains this part well.
Pour the cauliflower in a bowl and mix in the almond meal, flax/chia egg, extra tablespoon of flax/chia, garlic, oregano, basil, thyme (or whatever seasonings you prefer). Stir until everything is mixed together well.
On a baking sheet lined with parchment paper, press the mixture down using your hands to shape it however you prefer. Try to make sure it's all even in thickness.
Place in oven and bake for 30 minutes. Then flip it using another pan with parchment paper or just an extra piece of parchment paper. Put back in oven and bake for another 10 minutes or so. Keep an eye on it as all ovens are different, and you don't want it to burn.
Add your sauce, artichoke, arugula and other toppings and return pizza to the oven. About 5 minutes or until arugula has wilted.