Any advice gratefully received, especially if you have a tried and tested pizza base recipe using ground almonds/

I haven't tried the almond flour crust but this is from a post I just put up on the Keto board. I LOVE the cauli-crust pizza. I've always been a fan of thin crust, and this is so good w/ a bunch of Mediterranean toppings like spinach, artichoke hearts, feta, black olives. But works just as well w/ Canadian bacon & pineapple or pepperoni and sausage.

From Keto board post:
Cauliflower Pizza Crust (pre-made)
I adore the cauliflower pizza crust when I want pizza, but they are a bit labor intensive and messy to make. I like to keep a stash of pre-made crusts in the freezer so I have a go-to when I'm tempted to hit the speed dial on my phone for Domino's. Several recipes can be found online. Suggestions: 1) "Rice" your cauliflower using a blender or food processor and cook the riced bits in a microwave steamer bag (Ziploc makes some). 2) Once cooked well, turn it out onto cheesecloth or clean dish towel over a bowl to drain off liquid. Once it's cool enough to handle, wrap the cheesecloth/towel tight and SQUEEZE until no more liquid comes out. This makes a huge difference in your end product. 3) Bake on parchment paper for a no-stick easy release from pan. Once all your crusts have cooked and cooled, wrap individually in plastic wrap (I double wrap) and then store all in a large freezer bag. When you are ready for pizza night, pop one out of the freezer and let thaw on the counter for 45 minutes or so, then top with whatever floats your boat. Pop in oven on a pizza stone for about 15-20 minutes and it's almost as easy as a regular frozen pizza or delivery would be! I make 6-8 crusts at a time and it's well worth the effort to have them on hand.


The recipe I like (makes 3 crusts):

2 cups riced, cooked cauliflower
2 large eggs
1/4 cup shredded parmesan cheese
1 1/2 cups shredded mozzarella
1 tsp minced garlic
1.5 tsp ground oregano
1 TBSP olive oil
1/2 tsp onion powder
1 TBSP dried parsley

Mix all and divide among 3 parchment paper lined pizza pans. Each crust will be apprx. 9 inches. Bake at 450 for 15 minutes. Let cool and either top immediately and bake at 450 for about 15-20 minutes OR wrap and freeze for later use.
Nutrition facts for each crust: 289 Calories, 8 grams carb, 18 grams fat, 25 grams protein, 2 grams fiber

Yes the cauliflower crust will go a lot further in the solid nutrition area too, nut shouldn't be consumed at that rate. I also have a recipe for the cauliflower crust that calls for "nutritional yeast" but I never used it on mine and I am not sure it is considered Paleo, but it is supposed to add an element that makes it taste more bread-ish...

I like the almond crust better because you can actually pick it up and eat it with your hands.

Oh, you can eat the cauli-crust like normal pizza, too! The secret is to make sure you get ALLLLLLLLLLL of the water squeezed out of it before combining w/ the other ingredients. It turns it into this sort of fiber-y blob...not very appealing until mixed w/ the rest of the stuff and baked. lol The first few times I made it, I didn't bother with that step, and yeah, it was more plate and fork material then.

Takes about 8 min in one of those microwave cooking bags (err on side of overcooking) and when it's cooled down you need to do the cheesecloth/dishtowel thing and wring the heck out of it. Before, I was just kind of pushing it into a colander, which did get some excess water out, but the squeezing method got almost a cup of additional liquid out. I started off with around 4 cups of raw cauli, and after cooking/squeezing ended up with 2 cups. So it definitely condenses! lol

It doesn't get totally crispy when cooked, but it definitely holds together much better than my first attempts.

This is my favorite!!

http://www.genaw.com/lowcarb/cheese_crust_pizza.html

You can pick this up and eat with your hands. My 9 year old even likes it!