Prosciutto Pizza with Cauliflower Crust Recipe

Name: Prosciutto Pizza with Cauliflower Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head cauliflower, chopped (about 5 cups); 2 ounces shredded Asiago (1 cup); 1 large egg; 1/2 teaspoon dried Italian seasoning or oregano; 1 clove garlic, minced; Kosher salt and freshly ground black pepper; Olive oil, for brushing; 1 1/2 cups shredded mozzarella (6 ounces); 1/2 cup marinara sauce; 4 slices prosciutto (1 ounce), sliced into ribbons; Crushed red pepper flakes, for sprinkling; 1/4 cup fresh basil leaves, torn

Servings: persons

1 small head cauliflower, chopped (about 5 cups)
2 ounces shredded Asiago (1 cup)
1 large egg
1/2 teaspoon dried Italian seasoning or oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for brushing
1 1/2 cups shredded mozzarella (6 ounces)
1/2 cup marinara sauce
4 slices prosciutto (1 ounce), sliced into ribbons
Crushed red pepper flakes, for sprinkling
1/4 cup fresh basil leaves, torn

1
Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.
2
Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
3
Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
4
Transfer the cauliflower to a large bowl.
5
Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched.
6
Pour onto a clean kitchen towel and wring out as much moisture as you can.
7
Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil.
8
Spread the cauliflower mixture into a 12-inch circle.
9
Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
10
Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding).
11
Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper.
12
Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
13
Sprinkle with the basil just before serving.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small head cauliflower, chopped (about 5 cups), 2 ounces shredded Asiago (1 cup), 1 large egg, 1/2 teaspoon dried Italian seasoning or oregano, and more.

Yes, Prosciutto Pizza with Cauliflower Crust falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prosciutto Pizza with Cauliflower Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions