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Begin by preparing the squash for roasting. Cut the squash in half lengthwise and scoop out the seeds. Lay cut side down in a roasting pan and fill halfway with water. Cook in a 200°C (400°F) oven for 40 minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce the flesh of the squash. Let cool, then scoop out the flesh.
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In a small bowl combine the 2 tablespoons of ground flax with 4 tablespoons water. Let sit for 5 minutes.
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In a larger bowl combine 3 cups of squash with the soaked flax meal, almond flour, garbanzo flour, salt, pepper, dried oregano, and extra ground flax. Stir to combine.
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Spread the mixture onto a parchment lined tray and create a 30 cm (12 inch) circle, making sure that the edges are a little bit thicker. Bake in a 220°C (425°F) for 30-35 minutes or until the edges are crisp and golden and the centre is set (and can peel away from the paper).
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Top with pizza sauce, tomatoes, and olives, and bake for another 10 minutes. Let sit a few minutes before garnishing with greens.
