Preheat oven, with baking stone, to 425F.
In a medium bowl combine flour, seasonings and flax meal. Whisk to combine. Create a well and add olive oil and eggs. Begin to stir with hands, kneading until a soft dough forms.
Place dough on a sheet of parchment and cover with another sheet. Using a rolling pin, roll out dough to 1/4 inch thickness.
Remove top sheet of parchment and discard. Transfer parchment sheet with pizza dough onto baking stone and bake for 10-12 minutes, until crisp on edges.
Remove baking stone from oven and top crust with pumpkin puree, goat cheese and chorizo. Sprinkle with salt, pepper and red pepper flakes to taste.
Return pizza to oven for another 10 minutes, until crust is cooked through and chorizo is crisp.
Sprinkle with parsley before serving.