I made a Cauliflower pizza crust dinner tonight; Cauliflower crusts are not the only crusts I use. They are thin, tasty, and light. Because they are smaller, they are easier to prepare, cook and eat.

I used a pizza stone in the oven and sprinkled cornmeal over the wood platter to prepare the pizza. I take the pizza out of the package just before cooking time, 12-15 degrees at 420 degrees.

I painted homemade pesto from a Vermont farm on the crust,  then spread kale leaves across the pizza. I added 10 or 12 cooked broccoli heads on a bed of seven slices of fresh Mozzarella cheese.

Then I sprinkled pine nuts over the crust and put it in the oven. I overcooked it by a minute or two, but it was delicious, the crust was crisp and delicious, this is a  great meal for us both in summer and winter.

Thanks to our friend Julz Iron for turning us onto cauliflower, my default crust now. (It’s available in supermarkets everywhere in the Frozen Pizza department.