Pear & Prosciutto Cauliflower Crust Pizza

If you're anything like us, you love a good pizza. It's a perfect comfort food. However, we know that all that carbs and gluten and dairy adds up really quick. We also know our body doesn't tolerate gluten very well, so we needed to find an alternative so we can still enjoy one of our fave dishes! Hence, our desire to try the new trend of cauliflower crust (well the trend is really cauliflower anything these day!). Let us tell you, this pizza is Ah-MAZING! The textures and flavors create a winning combination and you can't even tell you're not eating the real deal (again... we tested this on our SO's and they agree). Check it out! 



  • 1 small head cauliflower, chopped (about 5 cups)
  • 2 ounces shredded Asiago (1 cup)
  • 1 large egg
  • 1/2 teaspoon dried Italian seasoning or oregano
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • Olive oil, for brushing


  • olive oil 
  • 1 pear, sliced
  • 1/8 cup chopped walnuts
  • 1 cup arugula 
  • 1/4 cup blue cheese
  • 2 oz goat cheese
  • 1/4 purple onion, diced 
  • 4 slices prosciutto (1 ounce), sliced into ribbons
  • Crushed red pepper flakes, for sprinkling
  • 1/4 cup fresh basil leaves, torn



  1. Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
  2. Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
  3. Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can.
  4. Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
  5. Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
  6. Sprinkle with the basil just before serving.


Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.