Cauliflower Crust Prosciutto & Peach Pizza with Balsamic Glaze

Ingredients

• 1 medium head cauliflower florets
• 1 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese
• 1 egg
• 6 thin slices prosciutto slices
• 1 large, thinly sliced fresh peach
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Pulse the cauliflower florets in a food processor until they resemble rice, then steam for 5 minutes and squeeze out excess moisture with a clean kitchen towel.

3. 3

   In a bowl combine the dried cauliflower, shredded mozzarella, parmesan, egg, olive oil, salt, and pepper; mix until a dough forms.

4. 4

   Spread the cauliflower dough onto the prepared sheet, shaping it into a 10‑inch circle about ¼‑inch thick.

5. 5

   Bake the crust for 12‑15 minutes, until golden and firm.

6. 6

   While the crust bakes, caramelize the peach slices in a skillet over medium heat for 3‑4 minutes, adding a pinch of salt.

7. 7

   Remove the crust, top with the caramelized peach slices, prosciutto, and additional mozzarella if desired.

8. 8

   Return to the oven and bake 3‑5 minutes, just until the cheese melts.

9. 9

   Meanwhile, reduce the balsamic vinegar in a small saucepan over medium heat until it thickens to a glaze, about 5 minutes.

10. 10

    Drizzle the balsamic glaze over the pizza, slice, and serve.