Prosciutto, Fig, & Arugula Pizza on Cauliflower Crust


I love it.  I could eat it every day if my metabolism would let me.  Pizza with lots of greens on it, that’s my jam.  Almost enough greens to make it a salad.  HA!  Is that weird?  After a visit to Char Pizzeria Napoletana, I have been craving their prosciutto & fig pizza.  So, I figured I would try to make my own version.

I have been exploring with making my own cauliflower crust and I have yet to get it down.  Pinterest is the ultimate dream killer.  I see all these perfect looking homemade crusts and mine have all just crumbled to pieces.  SO…I decided to try this frozen cauliflower crust from Trader Joe’s.

cauliflower crust
The BEST cauliflower crust!

Lucky for me, I bought two of them.  The first one crumbled when I tried to flip it over.  My second try was a success and my new guilty pleasure came to fruition!

Once the crust was done, I drizzled on some olive oil, spread the fig jam, and layered on my toppings.  

Back into the oven to broil at 500 degrees for 4 more minutes and that’s all it took!


I topped my masterpiece with fresh arugula and drizzled some balsamic glaze on top and voila!

Prosciutto, Fig, & Arugula Pizza

proscuitto, fig, arugula pizza
My masterpiece!






















Be sure to tag me on Instagram @hm_fit_ nutrition if you decide to try it!


Prosciutto, Fig & Arugula Pizza on Cauliflower Crust
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  1. 1 frozen pizza crust (I used Trader Joe's cauliflower pizza crust)
  2. Olive oil for drizzling
  3. 4 Tablespoons fig jam
  4. 1 (8 oz.) mozzarella ball, torn into pieces
  5. Proscuitto, as desired
  6. 1 cup arugula
  7. Balsamic glaze for drizzling
  1. Cook pizza crust according to directions on box.
  2. Drizzle about 1 tablespoon of olive oil over crust
  3. Spread fig jam onto crust
  4. Add mozzarella, then proscuitto onto crust and broil for 4-5 minutes
  5. Remove from oven and top with arugula (as desired)
  6. Drizzle balsamic glaze on top
  1. Obviously, if you want to make your own crust, that is always an option. This recipe is an easy shortcut when using frozen crusts.