Primal Flatbread - Fresh Planet Flavor

This Primal flatbread is a riff on my Ras el Hanout Pizza recipe… pretty much the same flavors, but different execution. I love to mound toppings up like you wouldn’t believe, so this stiff Primal flatbread crust is the perfect enabler. It’s made with tapioca flour, so I wouldn’t exactly call it low-carb. But it’s delicious, and won’t result in the same nasty symptoms as if you’d eaten a conventional wheat crust. 

After throwing together the crust, you load it up with your favorite things. In this case I chose plenty of spiralized zucchini, lamb (my desert island meat), sticky fresh feta and sweet bell peppers. The flavor of the ras el hanout blend lends exotic flavor notes to round out the combination. I love it! 

Primal Flatbread - Ras el Hanout by Fresh Planet Flavor

Now I’m dreaming up different flavor combinations. Maybe I’ll make a flatbread series…

Primal Flatbread: Ras el Hanout Edition

Preparation 30 mins 2017-10-17T00:30:00+00:00
Cook Time 20 mins 2017-10-17T00:20:00+00:00
Serves 2     adjust servings

A sturdy flatbread crust holds veggies, lamb, spices and feta piled high.

Ingredients

Crust

  • 1 cup tapioca flour
  • 1/3 cup coconut flour
  • 1 tsp salt
  • 2 tsp ras el hanout spice blend
  • 1/2 cup olive oil
  • 1/2 cup warm water

Toppings

  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/3 lb ground lamb
  • 1 6 oz. can tomato paste
  • 2 tsp ras el hanout spice blend
  • 3 tsp water
  • Feta

Garnish

  • Parsley
  • Red pepper flakes

Instructions

  1. Preheat the oven to 450F.
  2. To make the crust, stir together the tapioca flour, coconut flour, salt and ras el hanout.
  3. Mix in the olive oil and warm water until sticky crumbles form. Using your hands, squeeze together the dough, and transfer to a parchment-lined pizza stone.
  4. Lay a length of plastic wrap over the ball of dough, then roll it out into a circular disk, about ยผ inch thick.
  5. Bake the crust in the pre-heated oven for 10 minutes. If the crust swells with air pockets, prick them with a knife once you remove the crust from the oven and force the crust flat.
  6. To make the toppings, cook the ground lamb in a small skillet over medium for approximately 5 minutes or until mostly browned. Transfer to a bowl and let cool to the touch.
  7. Shred the bell peppers in a food processor until roughly chopped, then transfer to a skillet over high heat. Cook, stirring occasionally, until the peppers' water has been released and has cooked off. Transfer to a bowl and let cool to the touch.
  8. Using a spiralizer, cut the zucchini into ribbons (or cut into thin rounds if you prefer). Transfer to a skillet and cook over high heat, stirring occasionally, until the zucchini's water has been released and has cooked off.
  9. To make the sauce, combine the tomato paste, ras el hanout and water. To assemble the pizza, smear the sauce over the crust after 10 minutes pre-baking in the oven. Top with the bell peppers, lamb, zucchini and crumbles of fresh feta.
  10. Return to the oven, and cook for an additional 10 minutes. Remove, let cool until warm then top with a sprinkle of parsley and red pepper flakes. Slice and serve.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1107kcal Calories from fat 685
% Daily Value
Total Fat 76g 117%
Saturated Fat 18g 90%
Cholesterol 55mg 18%
Sodium 1429mg 60%
Carbohydrate 92g 31%
Dietary Fiber 16g 64%
Sugars 17g
Protein 22g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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