Preheat oven to 375 degrees F.
Make your cauliflower rice by using a box grater or grater blade on your food processor.
Boil a large pot of water and boil the cauliflower rice for about 5 minutes to soften. Strain in a mesh strainer then let it cool for about 10 minutes.
You can use this time to prep/saute your veggies that you are adding to your pizza. For example, you can saute the mushrooms and make the tofu ricotta if you wish. To make the ricotta, simply just blend all the ricotta ingredients in the food processor until smooth and creamy.
Ring the moisture out of the cauliflower by transferring it to a reusable nut milk bag or clean dish towel. Squeeze all of the moisture out of the cauliflower until no more water comes out of it. This is very important!
In a large mixing bowl, prepare the flax egg and let it sit for 5 minutes. When it's thickened, add the cauliflower, nutritional yeast, salt, oregano, basil, garlic, and potato starch. Use your hands/spoon to mix and then knead the dough into a ball.
Prep a baking sheet or pizza stone with parchment paper and sprinkle a little gluten-free flour to prevent sticking. Place the ball of dough down and using your hands, press into a circle until it's flattened into a crust that's a little less than 1/2 inch thick.
Bake for 45 minutes - then flip and bake for another 5-10 minutes. It should flip easily and be firm to the touch.
Add the toppings you want and return to the oven for another 5 minutes or until toppings are cooked.
Sprinkle on some vegan parmesan, red pepper flakes, etc! Serve fresh and enjoy!