– You can use fresh (steamed) or whole frozen cauliflower (defrosted and drained); however, you have to add the step of pulsing in a food processor.   -I highly recommend a cheesecloth to thoroughly drain the cauliflower of fluids as much as possible. You can also try using a durable paper towel. The drier the cauliflower, the more crispy the crust.   – I researched many cauliflower-crust techniques, and found that goat cheese helps bind the crust the best. It will, however, work with most cheeses — they just won’t be as binding.   – When I turn over the crust in middle of baking, I place another same-sized parchment-lined baking sheet on top of the crust, press it down, and then flip it over. Then, I slide the parchment paper with the crust onto the empty baking sheet. This helps ensure the crust does not fall apart.   – The crust can be stored in the freezer between two sheets of parchment paper, placed inside a large ziplock bag or wrapped in aluminum foil.