Fructose Free Prosciutto and Arugula Pizza
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pizza
- 1 gluten free pizza crust (12-inch, store-bought or homemade)
- ½ cup canned crushed tomatoes, drained
Ingredient noteA serving of up to about half a cup of crushed tomatoes is low in fructose. This recipe contains only about 2 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 1 tbsp garlic-infused oil, divided
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ cups shredded mozzarella cheese (low-moisture, part-skim)
- 3 oz prosciutto, thinly sliced
For the arugula topping
- 2 cups baby arugula
- 1 tbsp garlic-infused oil
- 1 tsp fresh lemon juice
- ¼ tsp salt
For serving
- 1 oz parmesan cheese, shaved (optional)
- red pepper flakes, to taste (optional)
Instructions
- 1
Place a baking sheet or pizza stone on the center rack of the oven and preheat to 450°F (230°C) for at least 15 minutes.
- 2
In a small bowl, stir together the crushed tomatoes, 1 tbsp garlic-infused oil, dried oregano, salt, and black pepper until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!