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25Jun, 21
Clean Food Love
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Prosciutto Cauliflower Crust Pizza 🌱🍕

Decided to take our FAVORITE (rave-reviewed) cauliflower crust and top it with these popular restaurant toppings….ohhh yes! Better than anything… uh… basically ever.

So excited for you to try this one!

Pretty much the easiest and, best-tasting cauliflower crust that we’ve tested!

It’s nicely crispy, and just the right amount chewy. Great flavor & texture. It’s just really GOOD.

I’ve discovered that if I keep the method and the ingredients simple, then I’m more likely to actually make homemade pizza more often!

We have 6 teenagers, and while they might *say* that cauliflower crust pizza “isn’t their thing” …I’ll casually pull one of these out of the oven, and it’s gone 2 minutes later – so you be the judge…😉

Be sure to use YOUR favorite marinara sauce, because that’s where this pizza gets a lot of its flavor!

➡️ Make your own delicious marinara sauce

When shopping for store-bought sauce:

I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list)

Store-bought jarred marinara sauce, or tomato sauce should only contain just a few simple ingredients such as tomatoes, garlic, and herbs.

➡️ Why Cauliflower?

Cauliflower is a member of the cancer-fighting cruciferous veggie family. (Learn more here: https://cleanfoodcrush.com/vegetables-explained/)

Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both our heart and brain health!

➡️ Shopping for Prosciutto?

Traditional prosciutto contains no added preservatives and the only ingredients are pork and salt.

Some cheaper prosciutto products do use nitrates as preservatives. If you want to avoid nitrates and preservatives then look for prosciutto which has a “PDO certification” or specifically says that no nitrates or preservatives are added.

➡️ If you like this recipe, then be sure to try:

4 Servings


Pizza Crust:

  • 1 medium cauliflower, broken into florets
  • ⅓ cup shredded mozzarella
  • ⅓ cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 2 Tbsps chopped fresh oregano or 1 tsp dried oregano
  • sea salt and ground pepper, to taste

Pizza Toppings:

  • ½ cup marinara sauce
  • 8 oz mozzarella, shredded
  • 4 oz prosciutto
  • fresh arugula
  • ½ cup sliced fresh cherry tomatoes
  • 2 Tbsps aged high-quality balsamic vinegar


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.



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