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Cauliflower Crust Prosciutto & Arugula Pizzetta


A healthier version of the standard pizza is here! Try our "pizzetta", a smaller version of a pizza made with cauliflower crust! This Cauliflower Crust Proscuitto & Arugula Pizzetta is made with our ONEHOPE Kitchen Raspberry Chipotle BBQ sauce (in our Savory Sauces Set) to give it a little zest. Pair with our Provence Rosé for a light meal.


1 Head Cauliflower
1 Egg
1 c. Grated Parmesan (opt.)
3/4 c. Almond Flour
1 Garlic Clove (finely
1/2 tsp. Italian Seasoning
1/2 tsp. Salt
1/4 tsp. Black Pepper
¼ c. ONEHOPE Kitchen
Raspberry Chipotle BBQ
4 oz. Prosciutto
2 c. Arugula
Sliced Parmesan (opt.)


Preheat oven to 425°F.
Pulse cauliflower in a food processor until fine crumbs form. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible. Mix cauliflower, egg, parmesan, almond flour, garlic, Italian seasoning, salt, and black pepper until mixture holds together when pinched.

Line pizza tray with parchment paper; brush with oil. Form cauliflower mixture into a 12” circle on parchment. Spread it out to make thickness as even as possible. Bake cauliflower crust until golden brown and firm, rotating halfway through, 20–22 minutes.

Remove crust from oven, let cool for 10-15 minutes, then spread ONEHOPE Kitchen Raspberry Chipotle BBQ Sauce evenly over the crust. Layer prosciutto over sauce, set oven to broil, then place back inside until prosciutto is crisp. About 5-7 minutes. Remove from oven, top with arugula and sliced parmesan. Slice, serve, and celebrate with a glass of ONEHOPE Provence Rosé.



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