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.

  • 06 Jun 2025
  • Cook time 30 min
  • Prep time 30 min
  • 4 Servings
  • 12 Ingredients

Cauliflower-crust pizza with ricotta, prosciutto and mint pesto

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:

1 cauliflower
900g
1/3 cup almonds
40g
3/4 cup grated parmesan cheese
60g
2 eggs
100g
2 zucchini
600g
1 cup ricotta cheese
230g
3 slices prosciutto
50g
1/2 bunch fresh parsley
27g
2 garlic cloves
6g
2 tbsp lemon zest
30g
2 tbsp lemon juice
30g
1/2 cup olive oil
120g

Instructions:

1. Preheat your oven:
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Prepare the Cauliflower Crust:
- 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.
3. Mix the Dough:
- 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.
4. Bake the Crust:
Bake the crust in the preheated oven for 20-25 minutes, or until it is golden brown and firm to the touch.
5. Prepare the Zucchini:
- 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.
6. Make the Mint Pesto:
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.
7. Assemble the Pizza:
- 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.
8. Bake the Pizza:
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.
9. Finish with Pesto:
Remove the pizza from the oven and drizzle the mint pesto over the top.
10. Serve:
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 Size550 grams
Energy
Calories 340kcal17%
Protein
Protein 24g17%
Carbohydrates
Carbohydrates 24g7%
Fiber 8g20%
Sugar 9g9%
Fat
Fat 50g56%
Saturated 11g37%
Cholesterol 130mg-
Vitamins
Vitamin A 180ug21%
Choline 220mg39%
Vitamin B1 0.25mg21%
Vitamin B2 0.66mg51%
Vitamin B3 2.34mg15%
Vitamin B6 0.78mg46%
Vitamin B9 210ug52%
Vitamin B12 0.62ug26%
Vitamin C 150mg164%
Vitamin E 3.34mg22%
Vitamin K 150ug129%
Minerals
Calcium, Ca 410mg32%
Copper, Cu 0.31mg35%
Iron, Fe 3.06mg28%
Magnesium, Mg 110mg26%
Phosphorus, P 460mg37%
Potassium, K 1360mg40%
Selenium, Se 24ug45%
Sodium, Na 440mg29%
Zinc, Zn 3.22mg29%
Water
Water 430g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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