Ras El Hanout Pizza (cauliflower crust) | Fresh Planet Flavor

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 (cauliflower crust) | GrokGrub.com

Ras el Hanout Pizza

Preparation 30 mins 2017-09-25T00:30:00+00:00
Cook Time 50 mins 2017-09-25T00:50:00+00:00
Serves 4     adjust servings

A cauliflower crust makes a grain-free pizza possible... lamb, vegetables and ras el hanout make it delicious.



  • 2 lbs cauliflower florets, riced
  • 1 egg
  • 1/3 cup soft feta, in brine
  • 1 teaspoon dried oregano
  • 1/2 tsp salt
  • 1/2 tsp ras el hanout


  • 1 tsp coconut oil
  • 1/2 lb ground lamb
  • 1/2 cup pizza sauce
  • 1 zucchini
  • 1/2 lb summer squash (I used patty-pan squash)
  • 1/2 tsp ras el hanout
  • Soft feta, in brine
  • Sun-dried tomatoes
  • Fresh oregano
  • Salt, to taste


  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper, set aside.
  2. 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.
  3. 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.
  4. In a large bowl, mix the strained rice, egg, goat cheese, salt and ras el hanout.
  5. Press the dough out onto the baking sheet to approximately ⅓" thick.
  6. Bake for 35-40 minutes in the preheated oven. The crust should be firm, and golden brown when finished.
  7. 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.
  8. 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 al dente. Salt to taste, remove from the heat, and set aside.
  9. 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.
  10. 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.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 311kcal Calories from fat 175
% Daily Value
Total Fat 19g 29%
Saturated Fat 9g 45%
Transfat 0g
Cholesterol 93mg 31%
Sodium 1037mg 43%
Carbohydrate 18g 6%
Dietary Fiber 7g 28%
Sugars 9g
Protein 19g

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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