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.
- 2 lbs cauliflower florets, riced
- 1 egg
- 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
- 1 zucchini
- ½ lb summer squash (I used patty-pan squash)
- ½ tsp ras el hanout
- Soft feta, in brine
- Sun-dried tomatoes
- Fresh oregano
- 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 al dente. 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.
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