Cauliflower-crust pizza with ricotta, prosciutto and mint pesto
This cauliflower-crust pizza is a low-carb delight topped with creamy ricotta, savory prosciutto, and a refreshing mint pesto. The unique crust is made by ricing cauliflower and blending it with almonds and parmesan for a flavorful base.
Cook time 30 min
Prep time 30 min
Ingredients:
1 cauliflower1/3 cup almonds
3/4 cup grated parmesan cheese
2 eggs
2 zucchini
1 cup ricotta cheese
3 slices prosciutto
1/2 bunch fresh parsley
2 garlic cloves
2 tbsp lemon zest
2 tbsp lemon juice
1/2 cup olive oil
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.
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!
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.
Cauliflower-crust pizza with ricotta, prosciutto and mint pesto FAQ:
Bake the cauliflower crust in a preheated oven at 400°F (200°C) for 20-25 minutes, or until it is golden brown and firm to the touch.
Yes, you can store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
You can substitute prosciutto with thinly sliced cooked bacon, cooked chicken, or even veggies like mushrooms or bell peppers for a vegetarian option.
The crust is done when it is golden brown and firm to the touch. It should not be soft or watery.
A standard baking tray or a pizza stone would work well. Aim for a tray that accommodates a pizza shape of about 12 inches in diameter.
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.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 24g
Carbohydrates 24g
Fiber 8g
Sugar 9g
Fat 50g
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