Prosciutto‑Peach Pizza with Avocado‑Lime Cream (Mexican Low‑Carb)

Ingredients

• 2 cups cauliflower rice
• 1 cup shredded mozzarella cheese
• 1 large egg
• 4 slices prosciutto
• 1 small ripe peach
• ½ cup sharp cheddar cheese
• 1 medium avocado
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ 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 microwave‑safe bowl, combine the cauliflower rice with 1 tbsp olive oil and ½ tsp salt; microwave 4‑5 minutes, stirring halfway, until softened. Let cool 2 minutes, then squeeze out excess moisture with a clean kitchen towel.

3. 3

   In a mixing bowl, blend the drained cauliflower, shredded mozzarella, and egg until a cohesive dough forms.

4. 4

   Spread the dough onto the prepared sheet, shaping it into a 10‑inch circle. Bake 10‑12 minutes until lightly golden.

5. 5

   While the crust bakes, slice the peach thinly and crumble the prosciutto.

6. 6

   Remove the crust, sprinkle cheddar evenly, then arrange peach slices and prosciutto on top. Return to oven and bake another 3‑4 minutes until cheese melts.

7. 7

   For the crema, mash the avocado with lime juice, a pinch of salt, and black pepper until smooth.

8. 8

   Drizzle the avocado‑lime crema over the pizza, garnish with cilantro, and serve immediately.