I grated the cauliflower and then baked it (to help some of the moisture evaporate. Then I squeezed the bejezus out of the cooked cauliflower to get more liquid out of it (I even wrapped it on a tea towel and danced on it
When cooking it, I followed eat fat loose fat blog (crispy cauliflower pizza crust)- I flipped the crust 1/2 way thru the cooking time to firm up both sides PRIOR to adding sauce.
When it was time to sauce it, I made sure I had reduced (cooked down the sauce to thicken it) the sauce, dressed the "pizza" and then baked it on a cookie cooling rack on the oven grated (I used the cooling rack to add support to the pizza crust and allow the heat to dry it more.)
Came out great- easy to hold and did not require a fork and knife.