You, unfortunately, didn't do the greatest job in wringing out the excess water/moisture. The cauliflower should be crumbly to the touch with absolutely 0 moisture or water left inside. Wring it out until it's nice and dry. And then, wring it out some more!u003cbr/u003eu003cbr/u003eAdditionally, keep an eye on your crust while it's in the pre-bake, pre-topping stage in the oven. Before adding any tomato sauce, cheese or toppings, the crust should be dry and golden. Baking the crust in the oven on it's own first is an important step in getting out as much moisture as possible. The edges should be browned and golden while the middle cooked through and dry.