On a cutting board, wash and thinly slice the heirloom tomatoes, and cut lemon in half. Thinly shave (this can be done with a potato peeler, lengthwise) the green onion and set aside. In a food processor, whir the cauliflower until you have about 3 cups that look like rice (do not overprocess or the crust will not set), and set aside.

This step is crucial to ensuring your crust stays nicely bound. In a bowl, mix the 4.5 tbsp of flax seed meal with 13.5 tbsps of water, stirring in whisking motions with a fork as you go. Refrigerate your mixture for at least 15 minutes. Once refrigerated, the mixture will resemble the stickiness of egg whites and are ready to be incorporated in to your crust.

Preheat the oven to 450F degrees and line two baking sheets with parchment or silpat liners and set aside. In a bowl, combine the minced cauliflower, set flax “eggs,” nutritional yeast, rosemary, garlic powder, almond powder, and 1 Tsp. of salt and pepper to taste. Mix together until a batter forms a sticky, slightly mushy dough. Portion the dough onto the prepared baking sheets, using about 3/4 cup to 1 cup of dough per pizza. Use your hands to shape them into little pies, build up the crusts a bit, until they're about 1/2 inch-to-2/3 inch thick (up to you, but allow a little more time to cook for thicker crust). Place the pizza crusts in the oven on the bottom rack – without toppings – and bake for 15-20 minutes at 450F. Remove from oven and add toppings.

In the food processor, blend the fresh basil, almonds, garlic clove, the juice of one lemon, and salt and pepper to taste along with 2 tbsp olive oil (or water, if you’d like to lighten the recipe up a bit) and puree until your desired smoothness.

Add and smother partially-baked crusts with a dollop of fresh pesto, and top with the thinly sliced heirloom tomatoes, shaved spring onions, and whatever toppings you may have kicking around the house. Do not use the arugula (that’s for garnish). Once topped, bake the pizzas on the top rack for 10-15 more minutes at 450F degrees. The crusts should be golden brown and irresistible-looking when done. Remove from heat and serve.

These pizzas are more delicate, so you be the judge as to whether you should slice ‘em or serve them deep-dish style with a fork. Top with fresh arugula and extra shaved spring onion for a fresh taste. Enjoy!