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Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Learn more

Prosciutto Pizza with Cauliflower Crust and Kale Pesto

Prosciutto pizza recipe

This pizza ticks off a lot of boxes: it’s gluten-free, it’s Keto-friendly, it’s protein-packed, it comes together quickly. And, oh yeah, it’s also really, really good.

  • Gluten-Free


Serves 4-6 | Total Time: Less Than 60 Mins

Ingredients

For the crust:

For the kale pesto:

  • 4 cups kale
  • 1 garlic clove
  • ¼ cup olive oil
  • ½ teaspoon kosher salt
  • Pinch of crushed red pepper flakes

For the pizza:

Instructions

  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  2. To make the crust, pulse the cauliflower in a food processor until it is very finely chopped. Transfer the cauliflower to a large clean dish towel and squeeze out the excess water. Put the cauliflower in a large bowl and stir in the cheese, eggs, almond flour and salt.
  3. Scrape the cauliflower mixture on the parchment-lined baking sheet and, using your hands, press the mixture to form an even crust.
  4. Bake the crust until it is dry to the touch and golden brown in spots, 25 to 30 minutes. Remove from the oven.
  5. While the crust bakes, make the kale pesto. Combine the kale, garlic, olive oil, salt and crushed red pepper flakes in the food processor and process until the mixture comes together into a smooth paste.

Gluten-Free