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Moroccan Lamb Pizza with Cauliflower Crust

Servings 6 servings


  • 2-4 fully cooked (or frozen) cauliflower pizza crusts, homemade or store bought Makes 2 "loaded" pizzas, or up to 4 lighter pizzas. *This recipe also works great with any fully cooked pizza crust of your choosing. Follow the directions for your choice of crust.
  • 1 lb ground lamb Use any ground meat, or meat substitute crumble, or cubed tofu, if you like
  • 1 jar Mesa de Vida North African Cooking & Seasoning Sauce
  • Salt to taste Our global gourmet cooking and seasoning sauces are extremely low in sodium so you can salt to your own tastes/preferences
  • 1 zucchini diced
  • 1 small red onion diced
  • 1-2 cups crumbled feta cheese *Keep it dairy free by skipping the cheese, or using your favorite dairy-free substitute
  • 4 Tb toasted pinenuts optional
  • 1 cup fresh tomato diced
  • 1/2 cup fresh parsley and/or cilantro chopped, optional


  • Preheat your oven according to the instructions recommended for your crust. *See tip below if making 2 pizzas.
  • Meanwhile, heat a skillet over medium-high heat. When hot, add meat, Mesa de Vida North African Cooking & Seasoning Sauce, and salt to taste. Cook, stirring often until the meat is fully cooked.
  • Have your pizza crusts ready on baking sheets (I like to use parchment paper to prevent sticking.)
  • Divide the cooked meat and sauce mixture among your pizza crusts, spread evenly to the edge of the crust. Top with the zucchini, onion, and feta cheese.
  • Bake according to your crust instructions (typically 10 or so minutes). *Tip: If you are making just 2 pizzas I recommend lowering the recommended heat by 25 degrees and cooking about 5 minutes longer to ensure the crust cooks and crisps up thoroughly.
  • Remove from the oven, top with pinenuts, tomatoes, and fresh herbs. Let the pizzas rest for 5-10 minutes to cool and firm up a bit.
  • Slice and enjoy!
Keyword Gluten Free