Make the flaxseed egg by mixing the flaxseed with water. Let it sit while making the rest of the pizza.
Remove cauliflower steams and chop them into florets. Place them into a food processor to get cauliflower rice. Squeeze out the excess liquid with a tea towel if necessary.
In a medium bowl, place cauliflower rice, flaxseed egg, coconut flour, smoked paprika, salt, and parsley. Stir very well to combine. At this point is important to take time for the flaxseed egg to be regularly spread all over the dough.
Line a baking tray with parchment paper and place the pizza dough on it. Pressing with a spoon to get it set properly. Bake for about 20 minutes or until golden brown.
Prepare the sauce by mixing pizza sauce with basil and oregano. Set aside.
For the toppings, chop mushrooms in slices and crushed garlic cloves.
Place olive oil in a heated skillet and add crushed garlic. Cook until fragrant and remove garlic from the skillet. Add sliced mushrooms and cook until tender.
Prepare the pizza by coating the pizza with the sauce and topping it with garlic-infused mushrooms and sundried tomatoes.
Put it back in the oven for 8-10 minutes. Remove, garnish with fresh herbs and minced garlic.