Keto Prosciutto Pizza Slice
Satisfy your cravings guilt-free with this Keto Prosciutto Pizza Slice that combines the indulgence of gourmet pizza with low-carb ingenuity. Featuring a flavorful cauliflower crust enriched with almond flour, mozzarella, and Parmesan, this recipe offers a crispy foundation designed to keep your macros in check. Topped with savory prosciutto, bubbling mozzarella, fresh arugula, and a drizzle of olive oil, this keto-friendly pizza bursts with layers of taste and texture. Customize it further with optional balsamic glaze for a touch of tangy sweetness. Perfect for low-carb diets and ready in under an hour, this recipe redefines comfort food, delivering restaurant-quality pizza right in your kitchen.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 pieces Large Eggs
- 1.5 cups Shredded Mozzarella Cheese
- 0.5 cup Grated Parmesan Cheese
- 0.25 cup Almond Flour
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic Powder
- 0.5 cup Pizza Sauce
- 1 cup Shredded Mozzarella Cheese (for topping)
- 3 ounces Prosciutto
- 1 cup Fresh Arugula
- 1 tablespoon Olive Oil
- 0.25 teaspoon Red Pepper Flakes
- 1 tablespoon Balsamic Glaze (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
Steam the cauliflower rice for about 5 minutes, then drain thoroughly and let it cool.
Once cooled, wrap the cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, combine the drained cauliflower, eggs, 1.5 cups of shredded mozzarella, Parmesan, almond flour, salt, and garlic powder. Mix well.
Transfer the cauliflower mixture to the prepared baking sheet and spread it into an even layer about 1/2-inch thick to form the crust.
Bake the crust for 15-20 minutes or until golden brown.
Remove crust from the oven and spread the pizza sauce evenly on top.
Sprinkle 1 cup of mozzarella cheese over the sauce.
Tear the prosciutto into strips and place it evenly across the pizza.
Return the pizza to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbling.
Remove from the oven and let cool slightly. Top with fresh arugula, drizzle with olive oil, sprinkle with red pepper flakes, and add balsamic glaze if using.
Slice and serve warm.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 7191 mg | 313% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 32.3 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2784 mg | 214% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3241 mg | 69% | |
*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.
