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Simple Dinners - Cauliflower Pizza with Roasted Pumpkin

Cauliflower Pizza with Roasted Pumpkin and Prosciutto

Low Carb, Gluten Free Cauliflower Pizza Crust topped with delicious Roasted Pumpkin and Prosciutto. Can easily be made vegetarian too!

Course Main Course
Keyword Healthy Recipes, Simple Dinners
Servings 4 people


  • 1/2 butternut pumpkin squash, cut into 1cm cubes
  • Rosemary sprigs
  • Olive oil
  • Salt and pepper
  • Parmesan cheese
  • Fresh bocconcini balls
  • Prosciutto
  • Basil leaves

Cauliflower Base (makes 2)

  • 600 g cauliflower florets, roughly chopped
  • 90 g almond meal
  • 50 g grated parmesan
  • 3 eggs, lightly beaten
  • Salt and pepper to taste


  1. Preheat the oven to 200°C (400°F) and line a baking tray with non-stick baking paper. Toss the pumpkin cubes with rosemary, olive oil, salt and pepper and bake for about 30 minutes until soft and cooked through.
  2. To make the cauliflower pizza bases, line some pizza trays or pizza stones with non-stick baking paper. Blitz the cauliflower in a food processor, in batches if necessary until it has a fine texture like bread crumbs. Transfer to a large bowl and stir the almond meal, parmesan, eggs, salt and pepper together until a soft dough forms. Press into rounds on the prepared trays and bake for about 30 minutes until golden and crisp.
  3. To make the pizza, grate parmesan over the warm pizza base, and scatter with the roasted pumpkin. Return to the oven for about 8-10 minutes until the cheese is melted and pumpkin is crispy. To serve, top with torn bocconcini balls, prosciutto, basil leaves, and a little more salt and pepper. Cut into slices and serve immediately.