Preheat oven to 450°F. Arrange racks evenly in the oven. Line two baking trays with parchment paper; set aside.
In a large mixing bowl combine cauliflower rice, chickpea flour, eggs, asiago cheese, salt and pepper. Divide cauliflower mixture between both baking trays and spread into two 10-inch round disks. Bake for 10 minutes then rotate trays from top to bottom and bake for another 10 minutes. Until edges are lightly browned.
In a small bowl stir together chili flakes and 2 tbsp. of olive oil; set aside.

Artichoke Pesto: In a food processor combine artichokes, garlic, basil, olive oil, lemon juice, lemon zest and salt. Pulse into a chunky pesto.

Remove cauliflower crusts from oven. Divide and spread artichoke pesto over cauliflower crusts. Divide and dollop the ground chorizo across the top of the pesto. Sprinkle each pizza with torn mozzarella pieces and olives. Return pizza’s to oven and bake for another 15 minutes, rotating halfway through.
Before serving sprinkle arugula over each pizza, drizzle with chili oil and garnish with micro arugula and torn basil leaves. Slice and enjoy.

*If using frozen cauliflower rice, thaw completely and squeeze excess liquid before mixing with other ingredients. This will help keep your crust crisp.

**For an equivalent modification of 2 eggs, use 2 tbsp ground flax seed and 6 tbsp water.