Arugula & Prosciutto Pizza with Zucchini Crust

Arugula & Prosciutto Pizza with Zucchini Crust
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Renée Comet.
Summary
Low carb pizza? Yes, please! The star of this pie is the zucchini crust—you could use it as the base for any number of pizza or flatbread creations. In this recipe, we top it with a simple tomato sauce, savory prosciutto, and fresh arugula.
  • Prep time
    20 min
  • Cook time
    12 min
  • Servings
    6 Servings
  • Serving size
    1 slice
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 100

  • Total Fat 6g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 40mg
  • Sodium 250mg
  • Total Carbohydrate 6g
    • Dietary Fiber 2g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 7g
  • Potassium 290mg
  • Phosphorus 135mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Medium-fat meat

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • grated zucchini
    2 cup
  • salt
    1/4 tsp
  • crushed tomatoes
    3/4 cup
  • dried oregano
    1 tsp
  • garlic powder
    1/2 tsp
  • dried basil
    1/2 tsp
  • almond flour
    1/3 cup
  • reduced-fat shredded mozzarella cheese
    1/2 cup
  • large egg
    1
  • dried rosemary
    1/4 tsp
  • black pepper
    1/4 tsp
  • thinly sliced prosciutto
    1 oz
  • arugula
    1 cup
Directions

Directions

  1. Preheat your oven to 500 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.

  2. Line a large plate or cutting board with four layers of paper towels or a clean dish towel. Put the grated zucchini on top and sprinkle with salt. Let sit for 5-10 minutes.

  3. Meanwhile, stir together the crushed tomatoes, oregano, garlic powder, and basil. Set aside.

  4. Once the zucchini has sat for at least 5 minutes, cover with another layer of towels and squeeze out as much moisture as you can. Add the drained zucchini to a large bowl with the almond flour, egg, cheese, rosemary, and black pepper. Mix well.

  5. Place the zucchini dough in the middle of the prepared baking sheet. Press into a rectangle or circle about 1/4-inch thick. Bake the crust for 12 minutes, until it is lightly browned and the edges are crispy.

  6. Remove from the oven, and immediately spread the tomato sauce on the crust while it is still hot. Top with prosciutto slices and arugula, then cut into 6 equal slices.

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