Keto Pizza with Arugula and Prosciutto
Indulge in a guilt-free slice of flavor-packed keto pizza with arugula and prosciutto, a low-carb delight crafted with a golden cauliflower crust. This keto-friendly recipe combines creative ingredients and wholesome flavors, from the cheesy crust made with mozzarella and parmesan to the vibrant toppings of fresh arugula, balsamic cherry tomatoes, and savory prosciutto. Perfectly balanced, the crispy cauliflower base pairs effortlessly with the peppery greens and tender cured meat for a satisfying meal that’s ready in under an hour. Ideal for those following a ketogenic lifestyle or anyone seeking a healthier pizza alternative, this dish is a show-stopping blend of taste, texture, and nutrition fit for any occasion.
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Recipe Information
Ingredients
- 1 head Cauliflower florets
- 2 large Eggs
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 0.5 cup Tomato sauce, sugar-free
- 100 grams Prosciutto
- 1.5 cups Arugula
- 0.5 cup Cherry tomatoes, halved
- 1 tablespoon Balsamic vinegar
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into florets and process in a food processor until it resembles rice.
Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5-7 minutes until softened. Let it cool slightly.
Once cooled, place the cauliflower into a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the cauliflower, eggs, mozzarella, parmesan, salt, and garlic powder. Mix until well combined and forms a dough-like consistency.
Spread the cauliflower mixture onto the prepared baking sheet and shape it into a thin, even circle or rectangle, about 1/4-inch thick.
Brush the crust lightly with 1 tablespoon of olive oil. Bake in the preheated oven for 15-20 minutes or until golden brown and firm.
While the crust is baking, mix the arugula with the remaining 1 tablespoon of olive oil, balsamic vinegar, and black pepper in a bowl. Set aside.
After the crust is baked, remove it from the oven and spread the sugar-free tomato sauce evenly over the top.
Place pieces of prosciutto evenly across the pizza.
Return the pizza to the oven and bake for another 5-7 minutes until the prosciutto is slightly crisp.
Remove from the oven and let cool for 2-3 minutes.
Top the pizza with the arugula salad and scatter the halved cherry tomatoes on top.
Slice and serve immediately.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 5086 mg | 221% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 19.8 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1896 mg | 146% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2762 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
