Cauliflower-crust pizza with ricotta, prosciutto and mint pesto
Indulge in a gourmet twist on a classic favorite with this delicious Cauliflower-Crust Pizza topped with creamy ricotta, savory prosciutto, and a refreshing mint pesto. Perfectly blending fresh zucchini, zesty lemon, and vibrant parsley, this low-carb, gluten-free recipe is a healthy yet flavorful meal that will delight your taste buds. Ideal for dinner parties or family meals, this pizza offers a unique and nutritious way to enjoy pizza night.
- 18 Apr 2024
- Cook time 30 min
- Prep time 30 min
- 4 Servings
- 12 Ingredients
Indulge in a guilt-free pizza experience with this delectable Cauliflower-crust pizza topped with creamy ricotta, savory prosciutto, and a refreshing mint pesto. Perfect for those seeking a low-carb alternative without sacrificing flavor, this pizza promises to be a crowd-pleaser for any meal.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
- Remove the leaves and core from the cauliflower, then break it into florets. Place the florets into a food processor and pulse until they resemble rice grains.
- Transfer the cauliflower rice into a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and microwave on high for about 5-8 minutes until softened.
- Allow the cauliflower to cool slightly, then place it in a clean kitchen towel and wring out as much moisture as possible.
- In a large mixing bowl, combine the riced cauliflower, almonds, grated parmesan cheese, and eggs. Mix everything until it's well combined.
- Spread the cauliflower mixture onto the prepared baking tray, forming it into a pizza shape with your hands or a spatula. Press down to make sure the crust is even.
Bake the crust in the preheated oven for 20-25 minutes, or until it is golden brown and firm to the touch.
- While the crust is baking, wash the zucchini and slice them thinly using a mandoline or a sharp knife.
- Lightly salt the zucchini slices and place them in a colander to drain excess moisture.
In a food processor, combine the fresh parsley, garlic cloves, lemon zest, lemon juice, and olive oil. Pulse until it forms a smooth sauce. Season with salt and pepper to taste.
- Once the cauliflower crust is baked and slightly cooled, spread the ricotta cheese evenly over the crust.
- Arrange the zucchini slices on top of the ricotta cheese.
- Tear the prosciutto slices into smaller pieces and scatter them over the zucchini.
Place the assembled pizza back into the oven and bake for an additional 10-15 minutes, or until the zucchini is tender and the prosciutto is slightly crispy.
Remove the pizza from the oven and drizzle the mint pesto over the top.
Slice and serve your delicious cauliflower-crust pizza hot. Enjoy!
Tips:
- Ensure the cauliflower is thoroughly drained to prevent a soggy crust. You can use a cheesecloth or a clean kitchen towel to squeeze out the moisture.
- Pre-bake the cauliflower crust to give it more structure and avoid a mushy base.
- For a crispier base, flip the cauliflower crust halfway through the pre-baking process.
- Adjust the thickness of the crust according to your preference by spreading the cauliflower mixture more thinly or thickly on the baking sheet.
- Let the pre-baked crust cool for a few minutes before adding the toppings to prevent it from getting too wet.
- Experiment with additional toppings, such as cherry tomatoes or fresh arugula, to add more variety and flavor to your pizza.
Whether you're entertaining guests or enjoying a quiet meal at home, this Cauliflower-crust pizza with ricotta, prosciutto, and mint pesto offers a delightful combination of textures and flavors that will leave you satisfied and nourished. Follow these tips to perfect your pizza-making skills and enjoy a delicious, health-conscious alternative to traditional pizza.
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 8g | 20% |
| Sugar 9g | 9% |
| Fat | |
| Fat 50g | 56% |
| Saturated 11g | 37% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 180ug | 21% |
| Choline 220mg | 39% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.66mg | 51% |
| Vitamin B3 2.34mg | 15% |
| Vitamin B6 0.78mg | 46% |
| Vitamin B9 210ug | 52% |
| Vitamin B12 0.62ug | 26% |
| Vitamin C 150mg | 164% |
| Vitamin E 3.34mg | 22% |
| Vitamin K 150ug | 129% |
| Minerals | |
| Calcium, Ca 410mg | 32% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 3.06mg | 28% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 1360mg | 40% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 440mg | 29% |
| Zinc, Zn 3.22mg | 29% |
| Water | |
| Water 430g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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