Low Carb Prosciutto and Arugula Pizza
Elevate your pizza night with this irresistible Low Carb Prosciutto and Arugula Pizza—a gourmet creation that’s as nutritious as it is flavorful! Crafted with a cheesy almond flour crust, this recipe keeps the carbs low while delivering the perfect combination of crispy and chewy textures. Topped with savory slices of prosciutto and a fresh, tangy arugula salad tossed in olive oil and balsamic vinegar, every bite is a symphony of flavors. Finished with a sprinkle of grated Parmesan and aromatic fresh basil, this gluten-free pizza is ready in just 35 minutes, making it a quick and healthy dinner option for keto and low-carb enthusiasts. Whether you're looking for an elegant weeknight meal or a crowd-pleasing appetizer, this pizza is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups Mozzarella cheese, shredded
- 2 tablespoons Cream cheese
- 1 cup Almond flour
- 1 large Egg
- 1 teaspoon Garlic powder
- 4 slices Prosciutto, thinly sliced
- 1 cup Arugula
- 1 tablespoon Olive oil
- 1 teaspoon Balsamic vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
- 0.25 cup Basil leaves, fresh
Instructions
Preheat your oven to 425°F (220°C).
In a microwave-safe bowl, combine 1.5 cups of shredded mozzarella cheese and 2 tablespoons of cream cheese. Microwave the mixture for about 1 minute or until melted. Stir well to combine.
Add 1 cup of almond flour, 1 large egg, and 1 teaspoon of garlic powder to the cheese mixture. Stir until a dough forms. If the dough is sticky, you can lightly oil your hands to knead it until smooth.
Place the dough onto a piece of parchment paper and flatten it with your hands or a rolling pin into a circle about 1/4 inch thick.
Transfer the parchment paper with the dough onto a baking sheet. Bake in the preheated oven for 7-8 minutes, until the crust begins to brown lightly.
Remove the crust from the oven and arrange 4 slices of prosciutto on top.
Return the crust to the oven and bake for an additional 5-7 minutes, until the prosciutto is slightly crispy and the edges of the crust are golden brown.
In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Toss the dressing with 1 cup of arugula.
Once the pizza is out of the oven, top it with the dressed arugula, 0.25 cup of grated Parmesan cheese, and fresh basil leaves.
Cut the pizza into slices and serve immediately. Enjoy your low carb prosciutto and arugula pizza!
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 3953 mg | 172% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 9.0 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1818 mg | 140% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 887 mg | 19% | |
*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.
