Prosciutto‑Peach Pizza with Coconut‑Cream Gouda (Thai‑Inspired)

Ingredients

• 2 cups cauliflower rice
• 1 cup shredded mozzarella cheese
• 4 tablespoons cream cheese
• 1 egg
• 6 slices prosciutto slices
• 1 medium fresh peach
• 1/2 cup Gouda cheese, shredded
• 1/4 cup coconut cream
• 2 tablespoons lime juice
• 1 teaspoon red chili flakes
• 1 tablespoon olive oil
• 1/2 teaspoon 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

   In a microwave‑safe bowl, combine the cauliflower rice with 1 tablespoon olive oil, salt, and pepper; microwave for 5 minutes, stirring halfway, then let cool slightly.

3. 3

   Transfer the cauliflower to a clean kitchen towel and squeeze out excess moisture.

4. 4

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

5. 5

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

6. 6

   Bake the crust for 10 minutes until lightly golden, then remove from the oven.

7. 7

   While the crust bakes, slice the peach thinly and set aside. In a small bowl, whisk together coconut cream, lime juice, and red chili flakes to create the glaze.

8. 8

   Top the partially baked crust with shredded Gouda, prosciutto slices, and peach slices, distributing evenly.

9. 9

   Return the pizza to the oven and bake for an additional 4 minutes, or until the cheese melts and the prosciutto is crisp.

10. 10

    Drizzle the lime‑chili coconut glaze over the hot pizza, slice, and serve immediately.