Preheat oven to 180C.
Steam or boil the head of cauliflower for approx 5 minutes – or until you can run a fork through the florets. You don’t want the florets to be too mushy.
Process the florets until fine, and then thoroughly drained of liquid by squeezing through a nut milk bag, muslin, or cheesecloth.
Mix all ingredients together using a food processor.
Line a baking tray with baking paper and grease with olive oil.
Spread the mixture evenly over the tray.
Smear the top of the base with olive oil.
Bake for 20mins @ 180C.
Top with toppings and bake an additional 10 minutes.
