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Cauliflower Pizza Crust
Reviews:
March 18, 2014

since the key to making this crust get crusty is to remove as much liquid from the cauliflower as possible I run raw cauliflower through my juicer and use the pulp as the base. No need to precook - the pulp is so fine that it will bake just fine. This is a great recipe and I also use this crust recipe to make small crusts and use as low carb "bread". Freezes well if packed properly and I crisp it up in the toaster oven

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