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Prosciutto and Arugula Pizza

prep:15 minutes
cook:1 hour
ready in:1 hour and 15 minutes
Difficulty
*****
Show nutritional information
  • Serves: 4
  • Calories: 595
  • Total Fat: 37g
  • Total Carbohydrate: 15g
  • Protein: 45g

During my years at Penn State, I had the opportunity to spend a semester living in Rome to study urban design. What ensued were four months of sipping cappuccino, teaching myself how to paint and draw, and a lot of incredible pizza. Italian pizza is light, with a thin crust and topped with fresh ingredients. This pizza is our grain-free version of the pizza I so often enjoyed in Italy.
—Bill

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Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350°F.
  2. Grate eggplant with a cheese grater, discarding the skin.
  3. Place grated eggplant in a clean dish towel, and squeeze over a sink to remove excess liquid.
  4. Pour grated eggplant into a large mixing bowl.
  5. Add in the flax meal and almond meal.
  6. Whisk egg in a smaller bowl and add to batter.
  7. Add salt and pepper to taste.
  8. Mix until ingredients are evenly combined.
  9. Pour batter onto a parchment-lined baking sheet.
  10. Smooth batter out with hands into a thin layer about 1/8 inch thick.
  11. Bake crust for 30–35 minutes.
  12. Remove the crust from oven.
  13. Lightly grease another piece of parchment paper with olive oil, and place on top of crust.
  14. Carefully flip the crust and then slowly peel off the parchment paper from the bottom side.
  15. Brush the flipped side lightly with olive oil.
  16. Bake opposite side for about 15 minutes.
  17. Remove from oven and apply toppings and spices.
  18. Bake for an additional 7–10 minutes, then serve.

Notes

The pizza will be finished once the tomatoes have cooked down and the prosciutto has 'wilted’.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. HotelWife
    August 20, 2012

    So amazingly good. The crust smells just like “real” pizza when it’s baking and it even has a wonderfully sweet (but not too sweet, just a hint) taste to it. Wishing I had another eggplant in the house so I could make it again today.

  2. dani36
    November 26, 2012

    This was great! Although I wouldn’t say that it serves 4, there were about 4 slices. Very tasty :) I’ve also made it with pesto as the base, with sundried tomatoes instead of roma and a drizzle of honey yummmm

  3. December 29, 2012

    I made this today and it was awesome! I went with the pesto/sundried tomato suggestion! I also used butter/minced garlic to brush the crust…super yumm!

    Question: Has anyone tried to make this crust and freeze it? I’m looking for some make ahead options for quick meals! Thanks!

  4. flyfishdad
    November 30, 2013

    Best Pizza Ever!!! My kids love it too!! Thanks for such a great job!

  5. kimdejong
    October 7, 2014

    I made the crust, and it turned out so well! MMM, then I put diced tomatoes, ground pork and olives on it. So good! Thank you for a great recipe :)

    1. Kara McCartney
      Kara McCartney
      October 20, 2014

      Glad you liked it!

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