A cooking step forward for me, a Cauliflower pizza with lump crab meat, mozzarella and goat cheese, kale, and pine nuts from Siberia.

Cauliflower pizza crust seems right for the times – low cal, rich in vitamins, gluten-free, tasty, and crispy if you cook it that way.

This was a different experience for me. The Cauliflower crust is very thin, I got it from our friend, the cooking whiz Julz Iron, founder of the Vermont Spatzel Company.

Julz kindly gave me two crusts, and I am sold. Julz is the bogger and chef who has a red-hot new cooking and recipe blog out, Julz Style. Maria can’t figure out where I’m getting these jazzy new ideas for cooking.

The Cauliflower pizza needs careful handling, I had to watch it closely in the oven. It can burn, fall apart, or even melt. It behaved for me.

I took it out of the freeze just minutes before  I spread a homemade pesto base, and added slices of fresh Mozzarella and goat cheese and then,  chunks of lump crabmeat from Indonesia.

I sprinkled kale through the crust and added some pine nuts. Cooking time was 7 minutes at 400 degrees. I sprinkled virgin olive oil over the toppings.

I’m used to much larger pizza dough, so I put in too much cheese, the toppings should have been fewer and lighter. But I have to say it was delicious and Maria agreed.

I’ll measure it out more carefully next time, but Maria and I were both wowed.

A special flavor and the crusty Cauliflower tasted wonderful. They sell it at Aldy’s in Bennington, I’m going back for more. Thanks, Julz.