Low Carb Prosciutto Pizza
Indulge in the perfect fusion of flavor and health with this Low Carb Prosciutto Pizza—a guilt-free twist on a classic favorite! Featuring a golden, crispy cauliflower crust seasoned with Parmesan, garlic, and aromatic Herbs de Provence, this pizza delivers all the satisfaction without the carbs. Topped with savory prosciutto, fresh mozzarella slices, and a handful of vibrant arugula, it’s finished with a drizzle of olive oil for a gourmet touch. Ready in just under an hour, this easy low-carb recipe is ideal for a weeknight dinner or a sophisticated lunch. If you're searching for a high-protein, gluten-free pizza alternative, look no further—this is your new go-to!
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Recipe Information
Ingredients
- 1 medium head Cauliflower florets
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 0.5 teaspoon Garlic powder
- 1 teaspoon Herbs de Provence
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Tomato sauce, low-carb
- 4 slices Prosciutto, thinly sliced
- 4 ounces Fresh mozzarella, sliced
- 1 cup Arugula
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a food processor, pulse the cauliflower florets until finely minced and resembles rice. Transfer to a microwave-safe bowl.
Microwave the cauliflower rice on high for 5 minutes to soften. Allow it to cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the cauliflower with the egg, Parmesan cheese, half of the shredded mozzarella (3/4 cup), garlic powder, Herbs de Provence, salt, and black pepper. Mix until a dough forms.
Transfer the dough onto the prepared baking sheet and press it into a 10-inch round, about 1/4-inch thick.
Bake the cauliflower crust in the preheated oven for 15-20 minutes, or until golden brown and crisp.
Remove the crust from the oven and spread the low-carb tomato sauce evenly over the surface.
Top with the remaining shredded mozzarella, fresh mozzarella slices, and prosciutto slices.
Return the pizza to the oven and bake for an additional 10 minutes, until the cheese has melted and starts to bubble.
Once done, remove the pizza from the oven and scatter arugula over the top.
Drizzle with olive oil before slicing and serving.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 5087 mg | 221% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 19.0 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2513 mg | 193% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2509 mg | 53% | |
*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.
