In a small glass, mix the ground flax or chia seeds with water and let sit for about 10 minutes to make a "Chia egg".
Roughly chop your cauliflower, place it into a food processor and pulse until crumbly.
Cook your shredded cauliflower in the microwave for 8 minutes. Let cool slightly.
Now, place it onto a clean kitchen towel and squeeze out all the excess liquid. You can skip this step but your crust might turn out slightly soggy.
Preheat the oven to 450 °F/230 °C.
Add the chia or flax egg, 2 cups grated organic vegan cheese, oregano, basil and garlic and stir to combine.
Lightly grease 2 baking sheets and divide mixture into 12 balls. Place the balls on the sheets and pat each into a thin round about 4 inches wide. Bake in the oven for 15 minutes until golden brown (the edges might be charred; this is okay).
Remove the sheets from the oven and preheat the grill.
Meantime, mix together all the ingredients for the pizza sauce.
Spread a thin even layer of pizza sauce across the vegan mini cauliflower pizzas and sprinkle with grated vegan cheese. Top with cherry tomato slices or any topping you like and place the mini cauliflower pizza crusts under the grill for another 5 minutes.