Pizza al Prosciutto

Pizza al Prosciutto is a delightful low-carb Italian pizza that combines a crispy cauliflower crust with the rich flavors of prosciutto and fresh arugula. Perfect for those seeking a healthier pizza option without sacrificing taste.

Ingredients

• Cauliflower - 300 grams, riced
• Mozzarella cheese - 150 grams, shredded
• Parmesan cheese - 50 grams, grated
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Prosciutto - 100 grams, thinly sliced
• Fresh arugula - 40 grams
• Cherry tomatoes - 100 grams, halved
• Balsamic glaze - for drizzling

Steps

1. Preheat the oven to 220°C (428°F).
2. In a food processor, pulse the riced cauliflower until it resembles fine crumbs, then steam it for about 5 minutes.
3. Let the steamed cauliflower cool, then use a clean kitchen towel to squeeze out excess moisture.
4. In a mixing bowl, combine the squeezed cauliflower, shredded mozzarella, grated Parmesan, egg, garlic powder, oregano, salt, and black pepper until well mixed.
5. Spread the cauliflower mixture onto a parchment-lined baking sheet, shaping it into a pizza crust about 1cm thick.
6. Bake the crust in the preheated oven for 15-20 minutes, or until golden brown and firm.
7. Remove the crust from the oven and top it with the prosciutto, halved cherry tomatoes, and a drizzle of olive oil.
8. Return the pizza to the oven and bake for an additional 5-7 minutes until the prosciutto is slightly crispy and the tomatoes are softened.
9. Remove from the oven, top with fresh arugula, and drizzle with balsamic glaze before slicing and serving.

Nutrition

• Calories: 400
• Protein: 25 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for keto or low-carb diets.
• Rich in protein and calcium from cheese, supporting muscle health.

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