Prosciutto, Mozzarella, and Bruschetta Pizza with a Cauliflower Crust
Prep time
Cook time
Total time
Author: Healthy Recipe Ecstasy
Recipe type: Entree
Cuisine: Pizza
Serves: 4
Ingredients
CRUST
1 large head of cauliflower
2 large eggs
2 cups finely shredded mozzarella cheese
3 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly-ground black pepper
Cooking spray
TOPPINGS
1 jar of Bruschetta spread (I used the Harris Teeter brand but any brand would work or you can make your own)
8 ounces of whole-milk mozzarella cheese, sliced into rounds
¼ pound thinly-sliced prosciutto
Dried or fresh oregano to taste
Freshly-ground black pepper to taste
Fresh basil for garnish
Instructions
Heat the oven to 500 degrees or as high as it will go on bake. Place your pizza stone in the oven while it's preheating to warm up the stone. Take the stone out of the oven when the temperature reaches 350 degrees - otherwise it will get too hot to handle when you're pressing in the crust. Coat the stone with cooking spray.
Shred or food process the cauliflower into small crumbles. I've done it both ways and the food processor is so much faster. If you're going to use the food processor, make sure to pre-chop the cauliflower and then do a pulse/chop in the processor so that the cauliflower does not puree. We're making crust not mash!
Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. Let the cauliflower cool.
In a medium bowl, mix the cooled cauliflower crumbles with the remaining crust ingredients (eggs through black pepper).
Gently pat the "crust" out onto the pizza stone with a spatula. Spray the crust lightly with nonstick cooking spray and bake for 15 minutes or until golden. If your oven doesn't heat to 500 degrees then you may need to cook the crust an additional 5-10 minutes. Remove the crust from the oven once it's browned.
Spread the Bruschetta sauce on top of the baked crust, leaving a ½-inch border around the edge. Tear each prosciutto slice into a few pieces and add the prosciutto in an even layer on top of the crust. Top the prosciutto evenly with the mozzarella slices. Finally, sprinkle the pizza with oregano and black pepper to taste.
Cook the pizza for an additional 7-8 minutes, or until the toppings are hot and the cheese is melted. Let cool for a few minutes, then cut the pizza into 6-8 slices. Garnish with fresh basil and a drizzle of olive oil and serve immediately.
NOTE: If you don't have a pizza stone, a baking sheet would work as well. Just pat the crust into a rectangle instead of a circle.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/11/