If you’ve yet to try cauliflower crust pizza, a gluten-free, higher-fiber alternative to traditional wheat-based pizza crust, Linda Marston’s Artichoke Pesto Pine Nut Pizza may make you a convert. “Cooked in the toaster oven on a pizza stone” for that extra crisp, this is elevated pizza at it’s best.

How to enter: Snap a pic of something delicious-looking and send it with your name, town and a sentence or two to features@gazettenet.com.