Keto Pizza with Arugula and Prosciutto

Satisfy your pizza cravings without breaking your keto diet with this irresistible Keto Pizza with Arugula and Prosciutto. Featuring a gluten-free cauliflower crust that's golden and perfectly textured, this low-carb masterpiece is topped with savory prosciutto, peppery arugula, and juicy cherry tomatoes for a fresh, gourmet twist. A balance of melted mozzarella, tangy Parmesan, and sugar-free tomato sauce adds rich, cheesy flavor, while a drizzle of olive oil and balsamic vinegar ties it all together. Ready in under an hour, this recipe is a perfect blend of healthy and indulgent, ideal for a crowd-pleasing weeknight dinner or a standout addition to a keto-approved feast.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 head Cauliflower florets
• 2 large Eggs
• 1.5 cups Mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.5 teaspoon Salt
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 0.5 cup Tomato sauce, sugar-free
• 100 grams Prosciutto
• 1.5 cups Arugula
• 0.5 cup Cherry tomatoes, halved
• 1 tablespoon Balsamic vinegar
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Cut the cauliflower into florets and process in a food processor until it resembles rice.

Step 3

Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 5-7 minutes until softened. Let it cool slightly.

Step 4

Once cooled, place the cauliflower into a clean kitchen towel and squeeze out as much moisture as possible.

Step 5

In a large bowl, combine the cauliflower, eggs, mozzarella, parmesan, salt, and garlic powder. Mix until well combined and forms a dough-like consistency.

Step 6

Spread the cauliflower mixture onto the prepared baking sheet and shape it into a thin, even circle or rectangle, about 1/4-inch thick.

Step 7

Brush the crust lightly with 1 tablespoon of olive oil. Bake in the preheated oven for 15-20 minutes or until golden brown and firm.

Step 8

While the crust is baking, mix the arugula with the remaining 1 tablespoon of olive oil, balsamic vinegar, and black pepper in a bowl. Set aside.

Step 9

After the crust is baked, remove it from the oven and spread the sugar-free tomato sauce evenly over the top.

Step 10

Place pieces of prosciutto evenly across the pizza.

Step 11

Return the pizza to the oven and bake for another 5-7 minutes until the prosciutto is slightly crisp.

Step 12

Remove from the oven and let cool for 2-3 minutes.

Step 13

Top the pizza with the arugula salad and scatter the halved cherry tomatoes on top.

Step 14

Slice and serve immediately.

Nutrition Facts

Serving size	(1161.8g)

Amount per serving	% Daily Value*
Calories	1524.5

Total Fat 103.2g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 6.0g
Cholesterol 627mg	0%
Sodium 5085.6mg	0%
Total Carbohydrate 44.9g	0%
Dietary Fiber 13.7g	0%
Total Sugars 19.8g
Protein 104.5g	0%

Vitamin D 82IU	0%
Calcium 1895.8mg	0%
Iron 7.9mg	0%
Potassium 2762.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 27.4%

Carbs: 11.8%