Boil cauliflower for 20 minutes on high or until semi-soft. Set aside.
For your flax egg take a small bowl, add 3 Tbsp of ground flax seed and ⅓ cup + 1 Tbsp of water. Mix well and let it sit.
Meanwhile in a large bowl combine dry crust ingredients (teff flour through oregano) and mix well. Add flax eggs, water and coconut oil.
Press the crust mixture into a 10-inch tart mold and bake for 10 minutes. Remove and let cool.
While that's baking add soaked cashews, boiled cauliflower, and nutritional yeast through lemon juice in a high-speed blender. Blend until you get an eggy look and consistency. Do not blend until smooth – the texture won't turn out the same. Make sure it has some chunks of cauliflower still in the filling.
Stir in cauliflower, zucchini and coconut bacon, if using, and spread across cooled crust. Top with olives.
Bake for 45 minutes at 350°F.
Let cool for 10 minutes and serve.
THE TEFF COMPANY
The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho.