Pizza exposes the chip on my culinary shoulder (maybe it’s never far from the surface). Anyone who knows me might be under the misconception that I “hate pizza”… maybe because I’m always shaking my head whenever anyone wants to go to a pizza joint. However, it’s a bit more complicated than simple dislike. Pizza is like kids’ food: cheap, sloppy, unarguably delicious. It’s dough, tomato sauce, meat and cheese for crissakes… how could it be bad? Anyway, it tastes great but usually bores me. Hence the fact I’ve never made a pizza of my own before.
Anyway: meet the death of my scorn for pizza, because this is delicious, nutritious, and posh in a streamlined, veggie-heavy way. It’s got a sprinkling of lamb and a sprinkling of feta (paleo police avert your eyes) paired with thinly-sliced vegetables spiked with ras el hanout.
Ras el Hanout Pizza
Recipe Type: Main
Author: Fresh Planet Flavor
A cauliflower crust makes a grain-free pizza possible… lamb, vegetables and ras el hanout make it delicious.
2 lbs cauliflower florets, riced
⅓ cup soft feta, in brine
1 teaspoon dried oregano
½ tsp salt
½ tsp ras el hanout
1 tsp coconut oil
½ lb ground lamb
½ cup pizza sauce
½ lb summer squash (I used patty-pan squash)
½ tsp ras el hanout
Soft feta, in brine
Salt, to taste
Preheat the oven to 400° F. Line a baking sheet with parchment paper, set aside.
To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
Once the rice has drained, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then squeeze all the excess moisture out.
In a large bowl, mix the strained rice, egg, goat cheese, salt and ras el hanout.
Press the dough out onto the baking sheet to approximately ⅓” thick.
Bake for 35-40 minutes in the preheated oven. The crust should be firm, and golden brown when finished.
While the crust bakes, heat the coconut oil in a medium skillet over medium heat. Brown the ground lamb briefly, breaking up chunks with a spoon. While it cooks, process the zucchini into long thin strips with a potato peeler. Roughly chop the patty-pan squash, or, if using traditional summer squash, slice into ¼” rounds.
Once the lamb is browned, transfer out of the skillet, pour off all but 1 tsp of the fat and cook the summer squash until [i]al dente[/i]. Salt to taste, remove from the heat, and set aside.
Once the crust is pre-baked, remove from the oven and spread the pizza sauce over it, leveling with the back of a spoon. Pile the zucchini strips and cooked summer squash over it, then sprinkle bits of the browned lamb on top. Finish with a sprinkle of ras el hanout, feta, chopped sun-dried tomatoes and salt to taste.
Return to the oven for 10 additional minutes to soften the zucchini and warm the pizza. Serve warm with fresh oregano leaves sprinkled on top.