Delicious! We enjoyed every bite – not a single morsel remained.

In the heart of the Midwest, where fields stretch as far as the eye can see and the air is crisp with the scent of harvest, we find comfort in dishes that remind us of simpler times. This cauliflower crust pizza is a nod to the past with a modern twist. It takes the humble cauliflower, a staple in many a Midwestern garden, and turns it into a delightful base for pizza, perfect for those looking to cut back on carbs while still enjoying a satisfying meal. This recipe brings back memories of family gatherings around the kitchen table, where each meal was a celebration of the land’s bounty.

This low carb cauliflower crust pizza pairs beautifully with a fresh garden salad, dressed simply with olive oil and vinegar, allowing the flavors of the vegetables to shine through. A side of roasted vegetables, such as zucchini or asparagus, complements the pizza well, providing a hearty and wholesome meal. For a touch of nostalgia, serve alongside a homemade tomato soup, reminiscent of cool autumn evenings spent with family.

Servings: 4 servings

1 medium head of cauliflower, chopped
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 egg
1 cup shredded mozzarella cheese (for topping)
1/2 cup cooked sausage, crumbled
Fresh parsley, chopped, for garnish