In a sauté pan, toast flaxseeds in grapeseed oil over medium heat for about 1 minute, stirring constantly, or until you hear them start to pop like popcorn. Immediately remove from heat and add 1/4 cup + 2 tablespoons water. Blend in an electric blender until mixture is white in color and creamy. Set aside.
Combine yeast, flour, and starch in large bowl with a whisk. Add 1/2 cup room temperature water and stir with a spatula for 2 minutes. (Or in an electric mixer with a paddle attachment over low speed.) Add honey or agave and salt. Mix for another 6 minutes. Mixture should be thickened enough to hold up a credit card if inserted. Add vinegar and olive oil and mix for another 2 minutes.
Form into a clean mound in the middle of the bowl and cover with a damp towel. Let rise for 15 minutes. Mix with spatula again, return to a clean mound, cover, and let rise for 2 hours covered with a damp towel.
Mix with spatula again, and spread onto parchment paper in the size circle you want your pizza to be. Cover with a damp towel (making sure it doesn't touch the mixture) and let rise for another 30 minutes to an hour.
Preheat oven to 400°F with your pizza pan or baking sheet already inside. Remove baking sheet from oven, put parchment paper with pizza dough directly on top of hot sheet pan, and pre-cook for 5 minutes.
Remove, let cool a few minutes, and brush gently with olive oil. Cover with desired toppings. Bake for another 5-10 minutes, or until edges are browned, bottom is cooked, and toppings are crisped to your liking.