Place the walnuts, polenta, flaxseed meal, garlic cloves, basil and sea salt in the food processor and process until everything is combined and the walnuts are fine, about a minute. Take this mixture out of the food processor and place it in a bowl.
Add the cauliflower to the food processor and process until it is finely ground.
Add the walnut / polenta mixture back into the food processor with the cauliflower and process until everything is combined.
Transfer the mixture to a mixing bowl.
Shape the mixture into 5 or 6 individual pizza crusts and bake on a parchment covered baking sheet for 20 minutes.
Take them out of the oven, flip each one over and bake for an additional 15 minutes.
Add whatever toppings you like, bring the oven up to 400°F (205°C) and bake for 5 additional minutes.
You can add whatever toppings you like. Here’s a simple yummy red sauce to whip up if you want something tomato based.
Ridiculasouly Easy Red Sauce
Place the onion and the garlic in the food processor and pulse until chopped up.
Add the tomato, tomato paste, basil and salt to the food processor and pulse until the tomato is totally chopped up.
Pour the mixture into a small pot and simmer for 30 minutes, stirring occasionally.
These crusts freeze well. You can take them directly from the freezer, add some sauce and some toppings and bake them at 400°F (205°C) for 15 minutes.