Prosciutto Pizza With Cauliflower Crust Food

CAULIFLOWER PROSCIUTTO PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss cauliflower, olive oil, garlic, salt, pepper, and red pepper flakes together in a bowl until evenly coated; spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes. Stir cauliflower mixture and continue baking until tender, 10 to 15 more minutes.
• Grease a separate baking sheet. Spread pizza dough onto prepared baking sheet.
• Bake pizza crust for 5 minutes. Top crust with cauliflower mixture, mozzarella cheese, Parmesan cheese, prosciutto slices, and red pepper flakes. Bake until crust is lightly browned and cheeses are melted, 8 to 10 more minutes.

PROSCIUTTO CAULIFLOWER CRUST PIZZA

Steps:

• Preheat your oven to 425 degrees f. and line a 12-inch round pizza baking tray with parchment paper.
• Place your cauliflower florets into a food processor and pulse until it resembles a fine meal. Transfer to a large bowl.
• Add in the mozzarella, Parmesan, eggs, oregano, sea salt, and pepper. Stir thoroughly to combine.
• Place the cauliflower mixture onto the prepared baking tray and form into a ½-inch-thick circle. Make sure the edges are not thinner than the center or they may brown too fast.
• Bake your crust at 425 degrees f. for 20-25 minutes, or until the edges are golden.
• Once done, remove from the oven and layer your marinara sauce over the crust.
• Top with shredded mozzarella. Return to your preheated oven and bake for an additional 10 minutes, or until the cheese is melted.
• Remove from the oven and top with prosciutto, cherry tomatoes, and fresh arugula.
• Sprinkle with freshly cracked black pepper and lightly drizzle with a bit of balsamic.
• Enjoy!

PROSCIUTTO PIZZA WITH CAULIFLOWER CRUST

Steps:

• Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
• Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
• Transfer the cauliflower to a large bowl. 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. Pour onto a clean kitchen towel and wring out as much moisture as you can.
• Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
• 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). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
• Sprinkle with the basil just before serving.