Arugula & Prosciutto Pizza with Zucchini Crust

-
- Prep time
- 20 min
-
- Cook time
- 12 min
-
- Servings
- 6 Servings
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- Serving size
-
1 slice
Ingredients
- nonstick cooking spray
- 1
- 1
- grated zucchini
- 2 cup
- 2 cup
- salt
- 1/4 tsp
- 1/4 tsp
- crushed tomatoes
- 3/4 cup
- 3/4 cup
- dried oregano
- 1 tsp
- 1 tsp
- garlic powder
- 1/2 tsp
- 1/2 tsp
- dried basil
- 1/2 tsp
- 1/2 tsp
- almond flour
- 1/3 cup
- 1/3 cup
- reduced-fat shredded mozzarella cheese
- 1/2 cup
- 1/2 cup
- large egg
- 1
- 1
- dried rosemary
- 1/4 tsp
- 1/4 tsp
- black pepper
- 1/4 tsp
- 1/4 tsp
- thinly sliced prosciutto
- 1 oz
- 28 g
- arugula
- 1 cup
- 1 cup
Directions
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Preheat your oven to 500 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
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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.
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Meanwhile, stir together the crushed tomatoes, oregano, garlic powder, and basil. Set aside.
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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.
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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.
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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.