This cauliflower crust is a gluten-free, delicious, and healthful alternative to a traditional flour crust. It’s important to squeeze as much liquid as possible from the puréed cauliflower to produce a firm crust.
You can make the crusts ahead, wrap well with plastic, and refrigerate for up to 2 days or freeze for up to 2 weeks.
If you’d like drier, crisper crusts, after parbaking the crusts, reduce the oven temperature to 300°F. Put a rack on top of a rimmed baking sheet. With a large spatula, gently transfer the crusts to the rack, return to the oven, and bake for an additional 9 to 10 minutes, turning halfway through.
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