Making cauliflower pizza used to be messy and time-consuming: you had to blast the cauliflower in a food processor, microwave it and then squeeze out all of the water. But now that all of the big supermarkets sell cauliflower rice/couscous/whatever-you-want-to-call-it, it’s easy. Because the cauliflower has been blasted long before you’ve got it home and opened it up, it’s had time to dry out.
Another secret to getting your cauliflower base crispy rather than soggy is to add some coconut flour, which soaks up moisture like a sponge.
The recipe & full macros (calories, protein, fat & carbs breakdown) can be found in my book High Protein Classics.