Paleo pizza with arugula and prosciutto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Paleo pizza with arugula and prosciutto

Dairy-Free, Gluten-Free, Soy-Free, Nut-Free

2 Servings, 1 Calories/Serving

75 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 spaghetti squash
  • 2 tablespoon olive oil
  • 1 egg
  • 1/4 teaspoon dried oregano
  • Kosher salt
  • 2 tablespoons marinara sauce
  • 3 ounces prosciutto
  • 2 cups loosely packed arugula
  • 1 lemon
  • Freshly ground black pepper

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Bake the squash

Heat the oven to 375°F.
Cut the squash in half and scoop out the seeds. Lightly coat the inside of the squash with 1 tablespoon olive oil.
On a sheet pan, bake i until the flesh is easily shredded with a fork, 30 to 35 minutes. Remove from the oven and let cool.
With a fork, scrape out the flesh, and then squeeze the flesh with a cheesecloth or clean kitchen towel to remove any extra liquid (should yield about 1 cup tightly packed squash).


Make and bake the pizza crust

In a bowl, mix together the squash, egg, oregano. Season with salt. Increase the oven temperature to 400°F.
Set the sheet pan (or pizza stone, if using) in the oven. inside. Once the oven is hot, carefully remove the sheet pan, cover with parchment paper, and spread the spaghetti squash mixture onto the sheet pan or pizza stone in a thin layer. Bake until the edges begin to brown, 25 to 30 minutes. Carefully remove the sheet pan or pizza stone from the oven. Spread a thin layer of marinara sauce over the pizza crust and top with the prosciutto. Return to the oven and bake until warmed through, 2 to 3 minutes.


Prep the arugula

  • Juice the lemon.
In a mixing bowl, toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice. Season with salt and pepper.


Assemble and serve

Top the pizza with the arugula. Cut into slices and serve.

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