Anyone done a cauliflower crust/base/pizza but without making cauliflower rice?

[soupfiend]

As in, can I roast the cauliflower, blitz it, add egg and cheese to it and possibly ground almonds and make a crust out of that, bake that in the oven in a base shape?

I have disabilities in my hands which mean that squeezing out liquid from riced and cooked cauliflower is going to be difficult for me. I thought if I roast cauliflower to being quite dry it may achieve the same thing. Plus I eat a lot of roasted cauliflower so can do double.

I tried that a while ago when c.r. first became a "thing", & it was the worst meal ever. Just stick to normal pizza

Well I cant really tolerate wheaty products anymore so I wouldnt mind giving it a try. I wouldnt be able to eat a bread based pizza but I would if it had a cauliflower or almond crust, or any nut base to be honest.

I've never tried it but I've seen people just roast a slice of cauliflower and then add pizza toppings to the top of that. I thought it looked nice.

I have done it, but have never cooked and squeezed the liquid out. Grated it in the food processor (or bought a pouch of CR), mixed it with egg and cheese, and spread it out on a tray. Cooked for about 15 mins, then added the toppings and cooked for a few more minutes.

@soupfiend Becky Excell's yogurt/gf flour pizza base tastes good (not compared with actual pizza, but possibly compared with cauliflower pizza 😂)

Oh ok, perhaps I might start with that then, I thought you had to squeeze it all out first.

https://glutenfreecuppatea.co.uk/2020/01/10/gluten-free-pizza-base-recipe-vegan/

Is it this one. She recommends xanathan gum which I wouldnt be keen on

I dont have a problem with gluten so wouldnt need gluten free as such.

Also I really like cauliflower I should say!

You can buy frozen cauliflower rice, which I find very useful and saves time. I get mine from Ocado, it's organic as well.

Don't roast, it makes it too crunchy to be a proper crust. Boil or steam it and then let it drain in a strainer a long time to get most of the water out, stirring every so often. Keep the stems out and use just the florets, as the stems don't mash up well. Then put it in a food processor until it's smooth. If you find there's extra water in it, use more flour in your mixture to soak it up.
My brother makes paleo cauliflower flatbread that way every day, with almond flour and egg, so it can certainly work as a pizza crust. It may take some experimentation to get it right though. Best of luck.

I do find it really tasty, but it is a knife and fork job to eat. It doesn’t work like a solid pizza base, but I love it anyway. I can’t find the recipe online, but it’s the no-carb pizza from Claire Bailey-Moseley’s blood sugar diet recipe book.