Cauliflower Pizza with Pesto, Mozzarella, Prosciutto + Arugula Recipe
Four Ingredient Fix alert!!! Ok ok so it’s technically five if you include the pre-made pizza crust but still… simple, healthy ingredients for a mouthwatering, low-carb meal!
With a pre-made cauliflower pizza crust and pre-made pesto, this recipe comes together in minutes! I love the mix of cheesy pizza with fresh greens on top – no need for a side salad when the salad is ON the pizza haha!
Cauliflower Crust Pizza with Pesto, Arugula + Prosciutto
Ingredients
- 1 pre-made frozen cauliflower crust
- 1/2 cup pre-made pesto
- 1 part-skim mozzarella ball sliced
- prosciutto slices
- handful arugula
- ½ lemon
Instructions
- Cook the cauliflower pizza crust according to the packaging.
- Heat oven to 400 degrees. Once crust has baked, add 1/4-1/2 cup pesto to start (add more as needed) to create a thin and even layer, spreading to the edges.
- Top with several slices of mozzarella cheese before placing back into oven. Bake for 5-7 minutes or until cheese has melted.
- On the side, toss arugula with a little olive oil and juice from 1/2 lemon. Remove any large fat pieces from sliced prosciutto and when pizza is baked, top with both! Enjoy warm or at room temperature.
Why You’ll Love This Cauliflower Pizza
- A gluten-free pizza that actually delivers — crispy crust, bold toppings, total satisfaction
- The pesto + prosciutto + arugula combo is a restaurant-quality flavor combination
- Lower in carbs than traditional pizza but still completely indulgent-tasting
- Impressive enough for a dinner party, easy enough for a weeknight
Ingredients You’ll Need
- Cauliflower crust — store-bought or homemade; squeeze out all moisture for best results
- Pesto — the sauce base; use your favorite jarred or homemade
- Fresh mozzarella — melts into creamy, stretchy pools
- Prosciutto — salty, delicate, and perfectly crispy when baked
- Baby arugula — added fresh after baking for a peppery, bright finish
- Lemon juice — a squeeze over the arugula makes everything pop
Tips for the Best Results
- Pre-bake the crust — always bake the cauliflower crust before adding toppings to prevent sogginess
- Don’t overload with sauce — a thin layer of pesto keeps the crust crisp
- Add arugula after baking — it wilts and turns bitter if baked; add it fresh
- Tear the mozzarella — hand-torn pieces melt more beautifully than sliced
Substitutions & Variations
- Pistachio pesto — swap regular pesto for pistachio avocado pesto for a creamier, nuttier base
- Burrata — substitute for mozzarella for an ultra-luxurious result
- Salami or pancetta — great alternatives to prosciutto
- Spinach — swap arugula for baby spinach for a milder green
Frequently Asked Questions
Can I use store-bought cauliflower crust?
Absolutely! Store-bought cauliflower crust (like Trader Joe’s or Cali’flour Foods) works great and saves a lot of time. Just follow package directions for pre-baking before adding your toppings.
How do I keep the cauliflower crust from getting soggy?
The key is squeezing out all the moisture from the cooked cauliflower and pre-baking the crust until golden before adding any toppings. Use a light hand with the pesto — a little goes a long way.
