Cauliflower Pizza with Prosciutto and Arugula

Yield:
4 servings

Preparation Time:
20 min; Cook: 30 min

Gluten Free; Diabetic Friendly

Ingredients:

  1. For the Cauliflower Crust:
  2. 4 cups cauliflower, riced**
  3. 2 large eggs
  4. 1/2 cup part skim mozzarella cheese, shredded
  5. 2 tablespoons freshly grated parmesan
  6. 1 tablespoon Italian seasoning
  7. 1 tablespoon garlic powder
  8. 1 tablespoon olive oil or olive oil spray
  10. For the toppings:
  11. 2 tablespoons marinara sauce
  12. 3/4 cup part skim mozzarella cheese, shredded
  13. 5 slices prosciutto
  14. 2 cups arugula
Directions:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.

Pour riced cauliflower into a microwave-safe bowl. Cover loosely and microwave on high for 4 to 5 minutes, or until softened; let cool. Using a clean dish towel or cheese cloth, drain cauliflower, removing as much water as possible.

Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, parmesan cheese, Italian seasoning, and garlic powder. Spread cauliflower mixture onto prepared baking sheet and form into a rectangle. Spray lightly with olive oil spray and bake for 12 to 15 minutes, or until golden.

Take cauliflower crust out of the oven and spread a layer of marinara sauce on top. Sprinkle half of the mozzarella cheese on top and layer the prosciutto on top of the cheese so that the prosciutto is covering the crust. Sprinkle the remaining mozzarella on top and bake until the cheese is bubbly, about 6 minutes. Remove from oven and immediately scatter the arugula on top, so that it can slightly wilt from the residual heat. Serve immediately.

**Cauliflower can be bought pre-riced in the produce section. If not available, place 1 head of cauliflower into food processor and pulse until cauliflower is riced.

Photo and food styling by Webstop



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