Prosciutto‑Peach Pizza on Shirataki Noodle Crust (Japanese Low‑Carb)

Ingredients

• 300 g Shirataki noodles (drained and rinsed)
• 2 Egg white
• 80 g Cream cheese
• 1 tbsp Fresh shiso leaves, finely chopped
• 90 g Prosciutto slices
• 1 medium Fresh peach, thinly sliced
• 1 sheet Nori sheets, toasted and cut into strips
• 1 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

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

2. 2

   In a large bowl, combine the drained shirataki noodles, egg whites, 1 tbsp olive oil, and salt. Mix well, then spread the mixture thinly (about 1/4‑inch thick) on the prepared sheet, shaping it into a round pizza crust.

3. 3

   Bake the crust for 12‑15 minutes, until it turns golden and becomes crisp.

4. 4

   While the crust bakes, mix the cream cheese with chopped shiso, black pepper, and a pinch of salt until smooth.

5. 5

   Remove the crust from the oven and immediately spread the shiso‑cream cheese evenly over the surface.

6. 6

   Top with prosciutto slices, arrange the thin peach slices on top, and sprinkle toasted nori strips.

7. 7

   Return the pizza to the oven for an additional 3‑5 minutes just to warm the toppings, then remove and let cool 2 minutes before slicing and serving.