High-protein prosciutto and burrata sheet pan pizza

• 680 g cauliflower florets, riced and steamed
• 120 ml liquid egg whites
• 120 ml shredded low-fat mozzarella cheese
• 2 ml dried oregano
• 1 ml garlic powder
• 120 ml low-sugar marinara sauce
• 110 g deli-sliced lean ham
• 85 g thinly sliced prosciutto
• 1 large ball of fresh burrata cheese
• Fresh black pepper to taste

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the steamed cauliflower rice in a clean kitchen towel and wring out as much moisture as possible until the cauliflower is very dry.
3. In a medium bowl, combine the dried cauliflower, egg whites, shredded mozzarella, oregano, and garlic powder to form a dough-like consistency.
4. Spread the cauliflower mixture onto the prepared baking sheet, pressing it into a large rectangle about 1/4 inch thick.
5. Bake the crust for 20-25 minutes until the edges are golden brown and the center is firm.
6. Remove from the oven and spread the marinara sauce over the crust. Arrange the ham slices on one half and the prosciutto on the other half.
7. Return to the oven for 5-8 minutes until the meats are warmed and the edges of the prosciutto begin to crisp. Ensure the internal temperature of the ham reaches 165°F (74°C).
8. Remove the pizza from the oven. Carefully tear or slice the burrata ball and place the creamy center pieces in a starburst pattern in the middle of the hot pizza.
9. Season with freshly ground black pepper and slice into triangles.

Serve immediately while the crust is hot and the burrata is creamy. Pairs well with a light arugula salad dressed in lemon and balsamic glaze.