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Pumpkin Pizza Crust with Arugula and Prosciutto taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Pumpkin Pizza Crust with Arugula and Prosciutto

A flavorful and tender pumpkin pizza crust that’s naturally gluten-free, topped with gooey mozzarella, peppery arugula, and savory prosciutto—perfect for pressure cooker prep and oven finish.
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Prep Time 1 hour 45 minutes
Cook Time 1 hour 45 minutes
Total Time 3 hours 30 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 cup Pumpkin puree
  • 1.5 cups Almond flour
  • 0.25 cup Tapioca flour
  • 1 teaspoon Baking powder
  • 0.5 teaspoon Garlic powder
  • 0.5 teaspoon Salt
  • 1 Egg
  • 1 tablespoon Olive oil
  • 0.5 cup Shredded mozzarella cheese
  • 2 cups Fresh arugula
  • 4 slices Prosciutto

Instructions
 

Instructions

  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper.
  • In a large bowl, combine pumpkin puree, almond flour, tapioca flour, baking powder, garlic powder, salt, egg, and olive oil. Mix until dough forms.
  • Spread dough into a ¼-inch thick circle on baking sheet.
  • Bake for 20–25 minutes, until golden and firm.
  • Top with mozzarella and bake another 5–7 minutes until melted and bubbly.
  • Garnish with arugula and prosciutto. Drizzle with balsamic glaze. Serve and enjoy.

Notes

Use parchment paper to prevent sticking. Let crust cool before freezing. Swap toppings if desired.