Prosciutto‑Peach Pizza with Creamy Feta & Basil (American Low‑Carb)

Ingredients

• 2 cups Shredded mozzarella cheese
• 4 oz Cream cheese
• 1.5 cups Cauliflower rice (fresh or frozen, drained)
• 3 slices Prosciutto
• 1 medium Fresh peach, sliced into wedges
• 2 oz Feta cheese, crumbled
• 1/4 cup Fresh basil leaves
• 1 Garlic clove, minced
• 2 tbsp Olive oil
• to taste Salt
• to taste 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, shredded mozzarella, and cream cheese; microwave 3‑4 minutes, stirring halfway, until the mixture is hot and the cheeses are fully melted.

3. 3

   Transfer the hot cheese‑cauliflower mixture to a sheet of parchment paper and shape into a 10‑inch circle, pressing the edges thin to form a crust; bake for 8‑10 minutes until golden and firm.

4. 4

   While the crust bakes, whisk together olive oil, minced garlic, chopped basil, salt, and pepper to create a fragrant basil‑garlic oil.

5. 5

   Remove the crust from the oven, brush the top with the basil‑garlic oil, then layer prosciutto slices, peach wedges, and crumbled feta evenly over the surface.

6. 6

   Return the pizza to the oven and bake an additional 3‑4 minutes, just until the feta softens and the toppings are warmed through.

7. 7

   Allow the pizza to rest 2 minutes, then slice and serve hot.