Your wish is my command.
bfett81's notes: Do not use a pizza stone, and make sure you press the water from the dough, pat it dry thoroughly before baking, or it comes out soggy. You may want to flip the crust to get it evenly cooked.
This crust is not as stiff as the pork rind crust, which I will now post, and prefer.
bfett81's notes: Do not overcook this or it will be dry. I overcooked mine because I didn't want to it to come out too flimsy like the cauliflower was the first time (I didn't get the water out of it the first time I did it).
I'm making a pork rind crust again today.
These were both good fresh from the oven and even better the next day cold for breakfast, which surprised me a little.
Pictures:
Have not made a pork-rind hamburger bun. But I think that is my next task. Going to attempt those chocolates today. I have cream cheese, too.