Place the cauliflower in a food processor and pulse into tiny, fine cauliflower pieces - it should resemble rice
Add 1 tablespoon of coconut oil to a frying pan and place over medium heat. Lightly cook the cauliflower for 4 - 6 minutes, or until soft. Allow to cool completely
Place the cauliflower rice into the center of a tea towel, ball the edges of the towel, twist and squeeze out the excess liquid so it is completely dry
Preheat Pizza oven on setting PREHEAT for 15 minutes
Place the cauliflower rice, buckwheat flour, egg, 1/2 tablespoon coconut oil, salt and pepper in a bowl and mix thoroughly to form a smooth, thick batter
Grease a 30cm (12 inch) pizza pan with oil and line with baking paper
Pour the cauliflower mixture onto the lined tray and spread out evenly using a pallet knife to form a round base
Select CLASSIC crust setting
Transfer the pizza base onto the pizza stone and the close lid. Cook for 3 minutes or until the base is cooked through. Remove from the oven and set aside to cool
Flip the pizza base over onto another large piece of baking paper, peel away the top layer of paper, and add the toppings of your choice
Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes
Open the lid and slide the paper out carefully; close the lid and cook a further 5 - 7 minutes or until cooked to your liking. Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown
Open the lid carefully with oven mitt and remove pizza onto a chopping board. Cut into 8 wedges and serve
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