Thai‑Inspired Prosciutto & Peach Pizza with Coconut‑Lime Sauce

Ingredients

• 1/2 cup coconut flour
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 cup shredded mozzarella cheese
• 60 grams prosciutto slices
• 1 small ripe peach, thinly sliced
• 1/4 cup coconut milk (full‑fat)
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon salt
• 1/4 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 bowl, whisk together coconut flour, eggs, melted butter, and a pinch of salt until a smooth dough forms; let rest 5 minutes to allow the flour to absorb moisture.

3. 3

   Spread the dough onto the prepared sheet, shaping it into a 10‑inch circle about 1/4‑inch thick. Bake for 10‑12 minutes, until lightly golden.

4. 4

   While the crust bakes, combine coconut milk, lime juice, lime zest, salt, and pepper in a small saucepan; simmer 3‑4 minutes, stirring, until slightly thickened, then remove from heat.

5. 5

   Remove the crust, spread the coconut‑lime sauce evenly over it, then top with shredded mozzarella, prosciutto slices, and peach rounds.

6. 6

   Return the pizza to the oven and bake an additional 8‑10 minutes, until the cheese melts and edges are crisp.

7. 7

   Garnish with chopped cilantro, slice, and serve immediately.