To get yourcooking sheet ready, add a layer of parchment paper to it, the entire length ofthe pan. This will help to cook the crust more evenly and easy to remove onceit’s done.
Once youhave gotten all the water out of the cauliflower, (set that extra to the sidebecause you may need a little bit); put it in a medium/large mixing bowl, addall your ingredients and mix well. If the dough is a little too dry, add alittle of the cauliflower water to it so it sticks together but not too much orthe crust won’t come out the way it’s supposed to. You can use your hands (which are mypreferred method so I can see how well it’s holding together) or you can useyour mixer. Whichever one is easiest foryou.
After youhave mixed the ingredients, put them in the middle of your pan and spread itout, as evenly as you possibly can. Youcan make it thick if you prefer that, but the thin crust is the best for this recipe. You may want to use a roller to get itto the thinner side. Bake this for about30 minutes at 400, then pull it out and flip the crust over, baking another 10minutes or so, to get the rest of the moisture out.
Use theparchment paper to take it off the pan, careful not to burn yourself. Have another piece of the paper ready to use,place it on top of the crust and then flip it over. Place back on the pan andbake it another 10 minutes or so. The crust will be a golden brown when it’sdone. When then crust is done the wayyou like it, pull it out and add your toppings to it (suggestions below), popback in the oven for 5 -10 minutes.