Gluten-Free Prosciutto and Arugula Pizza
This dish is a gluten-free twist on a classic Italian pizza, featuring a thin, crispy crust topped with peppery arugula, savory prosciutto, and often a creamy cheese like mozzarella or burrata. It typically includes a simple tomato sauce or a white base of garlic and olive oil, with the arugula and prosciutto often added after baking to preserve their fresh textures. The pizza hails from Italy, where prosciutto and arugula are staple ingredients in many regional dishes.
🍽️ Nutrition at a glance
This pizza is generally high in protein from the prosciutto and cheese, while the gluten-free crust may vary in carb content depending on the base used (e.g., almond flour or cauliflower). It provides key nutrients like iron, calcium, and healthy fats from olive oil, with a rough calorie estimate of 300-400 per serving, depending on portion size and ingredients.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 30 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Calcium | 200 mg |
| Iron | 2.5 mg |
| Potassium | 300 mg |
| Vitamin A | 120 mcg |
| Vitamin C | 10 mg |
| Vitamin K | 40 mcg |
| Folate | 60 mcg |
| Phosphorus | 220 mg |
Per 1 slice (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this pizza reflects the Italian tradition of combining simple, high-quality ingredients to create a balanced and flavorful dish, while the gluten-free adaptation makes it accessible to those with dietary restrictions. Nutritionally, the arugula adds a peppery kick and is rich in vitamins A and K, while the prosciutto offers a savory depth without needing heavy sauces.
