Low Carb Homemade Pineapple Pizza
Craving pizza without the guilt? This Low Carb Homemade Pineapple Pizza is a flavor-packed creation that brings tropical flair to your table while keeping carbs in check. Featuring a crispy cauliflower crust infused with Parmesan, mozzarella, and herbs, this gluten-free base is the perfect canvas for vibrant toppings. Sweet pineapple chunks and savory prosciutto slices come together in harmony, layered with a rich pizza sauce and gooey mozzarella for the ultimate combination. Finished with fresh basil for a fragrant touch, this low-carb twist on Hawaiian pizza is a healthy, satisfying option that’s ready in under an hour. Perfect for keto enthusiasts or anyone looking to indulge smarter, this wholesome dinner idea is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 large head Cauliflower florets
- 2 Large eggs
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 cup Pizza sauce
- 1 cup Fresh pineapple chunks
- 6 Prosciutto slices
- 1.5 cups Grated mozzarella cheese
- 0.25 cup Fresh basil leaves
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the cauliflower into florets. Using a food processor, pulse the florets until they resemble rice-sized grains.
Microwave the riced cauliflower for approximately 5 minutes until softened. Let it cool for a few minutes.
Once cooled, use a clean kitchen towel to wring out as much moisture from the cauliflower as possible.
In a large bowl, combine the cauliflower, eggs, shredded mozzarella cheese, Parmesan cheese, oregano, garlic powder, and salt. Mix until thoroughly combined.
Place the cauliflower mixture onto the prepared baking sheet. Shape it into a pizza crust approximately 1/4 inch thick.
Bake the crust in the preheated oven for 20 minutes or until golden brown.
Remove the crust from the oven and let it cool slightly before adding toppings.
Spread the pizza sauce evenly over the crust. Distribute the pineapple chunks and prosciutto slices evenly over the sauce.
Sprinkle the grated mozzarella cheese on top of the toppings.
Return the pizza to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove the pizza from the oven, garnish with fresh basil leaves, and slice into wedges. Serve immediately.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 8307 mg | 361% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 41.8 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2497 mg | 192% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3824 mg | 81% | |
*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.
