Preheat oven to 350 F and grease an 8 or 9 inch cast iron skillet.

In a blender, mix cauliflower and eggs for a few seconds to combine. Add coconut oil and coconut milk to the blender a blend on low for more 1 minute.

In a large bowl, stir together coconut flour, almond flour, nutritional yeast, baking soda, and salt. Pour the egg mixture from the blender into the dry ingredients and stir to combine. The batter will be somewhat thick. Stir in jalapeño if desired.

Pour the batter into the greased skillet.

Bake at 350 for 30-35 minutes, until edges are crisp.

Cool for 10 minutes, and then slice and enjoy!