Ras el Hanout Pizza

Ras el Hanout Pizza - GrokGrub

Pizza exposes the chip on my culinary shoulder (although let’s be honest, 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, inarguably 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 and diced vegetables in a rich sauce spiked with ras el hanout. 

Ras el Hanout Pizza - GrokGrub

I photographed this sucker in the half-light of a San Francisco sunset, and the zucchini came out electric didn’t it? Such a beautiful green. What this picture doesn’t show, is that when I tried to get it off of the aluminum foil it stuck! So badly we ate shards of pizza rather than slices of pizza. According to my cheerful taste-tester it’s like this spacecraft flight, totally successful until it ended with a slight bummer. Made me smile. 

So learn from my mistake and put it on a non-stick surface for baking!

Ras el Hanout Pizza
A cauliflower crust makes a grain-free pizza possible... lamb, vegetables and spices make it delicious!
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
  1. 3 cups 'riced' cauliflower (about 2 small heads)
  2. 3/4 cup almond flour
  3. 3 tbsp coconut flour
  4. 1 tbsp ras el hanout
  5. 1/2 tsp salt
  6. 3 eggs
  1. 6 oz tomato paste
  2. 1 tsp red pepper flakes
  3. 1 tsp ras el hanout
  4. 1/2 tsp salt
  5. 1 zucchini
  6. 1/2 Chinese eggplant
  7. 1/2 red bell pepper
  8. 1/2 yellow bell pepper
  9. 1 tsp olive oil
  10. 1/4 lb ground lamb
  11. 2 oz fresh feta cheese
  12. Salt
  13. Pepper
  1. Preheat oven to 400F. Line a baking tray with wax paper and set aside.
  2. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture.
  3. Measure 3 cups of the cauliflower ‘rice’ and place in a mixing bowl.
  4. Add the dry ingredients for the crust and mix thoroughly. Add the eggs and combine again.
  5. Transfer to the waxed paper and form into a pizza base by flattening the dough with your hands. Pre-bake for 25 minutes or until golden.
  6. While the crust bakes, heat olive oil over medium heat. Brown the ground lamb briefly. While it cooks, finely chop the bell peppers and thinly slice the eggplant and zucchini.
  7. Mix the tomato paste with two tbsp water to thin it, then mix in 1/2 tsp salt, 1 tsp ras el hanout and 1 tsp red pepper flakes.
  8. Once the crust is pre-baked, remove from the oven and spread the tomato mixture over it with the back of a spoon. Lay the sliced zucchini and eggplant rounds over it and sprinkle on the bell pepper.
  9. Top with the browned lamb and feta cheese. Sprinkle with salt and pepper.
  10. Return the pizza to the oven, bake for 10 additional minutes until the veggies are softened but nothing is burnt.
  1. I used aluminum foil under the crust, but do as I say and not as I do: either use wax paper or a heavily greased pizza pan.
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    • Rachel says

      Isn’t that a great thought? This pizza is incredibly delicious. I’ll have to make it for you and Yiayia and Papou!


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