Mexican Low‑Carb Prosciutto & Peach Pizza with Chipotle Cream

Ingredients

• 1.5 cups Cauliflower rice (fresh or frozen)
• 1.5 cups Shredded mozzarella cheese
• 0.5 cup Grated Parmesan cheese
• 1 Large egg
• 6 slices Prosciutto slices
• 1 Fresh peach, peeled and cut into wedges
• 0.25 cup Cream cheese (softened)
• 1 tablespoon Jalapeño, finely minced
• 1 Avocado, sliced into ribbons
• 1 tablespoon Olive oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

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

2. 2

   In a large bowl, combine the cauliflower rice, shredded mozzarella, grated Parmesan, and the egg. Season with salt and pepper, then mix until a sticky dough forms.

3. 3

   Transfer the dough to the prepared baking sheet and press it into a thin, round crust about ¼‑inch thick. Bake for 12‑14 minutes, until the edges are golden and the crust is set.

4. 4

   While the crust bakes, grill the peach wedges in a skillet with a drizzle of olive oil over medium‑high heat for 2‑3 minutes per side, just until lightly caramelized. Set aside.

5. 5

   In a small bowl, blend the softened cream cheese with the minced jalapeño, adding a pinch of salt if desired, to create a jalapeño‑infused cream cheese spread.

6. 6

   When the crust is done, spread the jalapeño cream cheese evenly over it. Top with the prosciutto slices, grilled peach wedges, and avocado ribbons.

7. 7

   Return the pizza to the oven for an additional 2‑3 minutes just to warm the toppings, then remove and let cool for a minute before serving.