Cauliflower Pizza Crust is my jam these days and this one topped with Prosciutto and Arugula is DELISH and a delicious way to keto-fy one of the world’s ultimate comfort foods. Cauliflower Crust is a great alternative to FatHead, just make sure you squeeze out the excess moisture in the cauliflower! You bake the crust first and then top as you wish. I love the tangy combination of salty prosciutto and fresh arugula.

Prosciutto and Arugula Cauliflower Crust Pizza

Serves 2

Prep: 15 minutes

Cook: 15 minutes

• 1/2 cauliflower head, broken into florets

• 1 egg, beaten

• 1 cup shredded mozzarella cheese, divided

• 2 tablespoons grated Parmesan cheese

• 1 teaspoon Italian seasoning

• 1 tablespoon olive oil, divided

• 2 tablespoons marinara sauce (I used Rao’s)

• 2 cups arugula

• Salt and pepper

• 4 prosciutto slices

• 1 tablespoon shaved Parmesan cheese

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

2. Place the cauliflower in the food processor and pulse until finely ground.

3. In a microwave-safe bowl, cook the cauliflower for 4 to 5 minutes, until soft. Transfer to a clean kitchen towel and cool. Once it is cooled, squeeze the towel and wring out as much moisture as possible.

4. In a bowl, mix the cauliflower, egg, 1/2 cup of mozzarella, the Parmesan, and the Italian seasoning. Mix well and transfer the dough to the baking sheet. Form it into a 1/2 inch thick circle (or desired shape) and bake for 15 minutes, until golden.

5. Brush the crust with 1/2 tablespoon of olive oil. Top with the marinara sauce and the remaining 1/2 cup of mozzarella cheese. Bake for 5 minutes, until the cheese is melted and bubbling.

6. Meanwhile, toss the arugula with the remaining 1/2 tablespoon of olive oil and season with salt and pepper. Tear the prosciutto into smaller pieces.

7. Remove the pizza from the oven and top with the arugula, prosciutto, and shaved Parmesan.