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I had a rematch with cauliflower pizza crust, it turned out very good this time (for cauliflower pizza anyway)
a couple things i did different, i ran it through the food processor first, then squeezed out as much liquid as i could, then baked it for a while, and used cheese cloth to get out as much liquid as possible, before putting it back in the food processor and adding the salt egg and cheese
i also baked it at a lower temp for longer, and turned it out on a cooling rack so it wouldn’t ‘sweat’ and get mushy
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