Keto Prosciutto Arugula Pizza
A gluten-free pizza featuring a creative eggplant-based crust made with almond and flax meal, topped with savory prosciutto, fresh arugula, and Italian herbs. This grain-free alternative delivers the satisfaction of traditional pizza while accommodating paleo and low-carb diets. The eggplant crust provides a unique nutty flavor and sturdy base that crisps beautifully in the oven. Perfect for those avoiding wheat or seeking vegetable-forward alternatives to classic pizza night.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Grate eggplant with cheese grater, discarding skin
- 3
Place grated eggplant in clean dish towel and squeeze over sink to remove excess liquid
- 4
Pour grated eggplant into large mixing bowl
- 5
Add flax meal and almond meal to eggplant
- 6
Whisk egg in smaller bowl and add to batter
- 7
Add salt and pepper to taste
- 8
Mix until ingredients are evenly combined
- 9
Pour batter onto parchment-lined baking sheet
- 10
Smooth batter out with hands into thin layer about 1/8 inch thick
- 11
Bake crust for 30-35 minutes
- 12
Remove crust from oven
- 13
Lightly grease another piece of parchment paper with olive oil and place on top of crust
- 14
Carefully flip crust and slowly peel off parchment paper from bottom side
- 15
Brush 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 additional 7-10 minutes then serve
Tips
Squeeze eggplant thoroughly in dish towel to prevent soggy crust - excess moisture is the enemy of crispiness.
Flip crust carefully using parchment paper as support to avoid breaking the delicate grain-free base.
Let crust cool slightly before adding wet toppings to maintain structural integrity.
Good to Know
Refrigerate up to 3 days in airtight container
Crust can be made 1 day ahead and stored covered
Serve immediately while crust is crisp
Common Mistakes
Don't skip squeezing eggplant to avoid soggy crust
Use parchment paper when flipping to avoid breaking crust
Don't overbake final stage to avoid drying out toppings
Substitutions
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make the crust ahead of time?
Yes, bake the crust completely and store covered for up to 1 day. Add toppings and reheat when ready to serve.
What if my crust breaks when flipping?
Press pieces back together and continue baking. The final bake will help seal any cracks in the grain-free crust.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven for 5-7 minutes to restore crispiness.