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2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tablespoon Baharat spice blend
1 (14.5-ounce) can diced tomatoes in sauce
½ teaspoon salt
¾ pound ground lamb
4 tablespoons chopped fresh cilantro
1 store- bought cauliflower pizza crust
1 small Persian cucumber, peeled, seeded, and chopped
4 ounces feta cheese, crumbled (optional)



Preheat the oven according to the instructions on the cauliflower pizza crust package.


In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, until it starts to soften. Add the garlic and Baharat spice and cook for 1 minute, or until fragrant.


Add the tomatoes with their sauce and the salt. Cook, stirring, for 10 minutes. Add the lamb and cook, stirring often and breaking up the meat with a wooden spoon as it cooks, for 8 to 10 minutes. Stir in 2 tablespoons of the cilantro.


Meanwhile, cook the cauliflower pizza crust according to the pack-age directions. Remove the crust from the oven and top it with lamb mixture.


Sprinkle the pizza with the cucumber, remaining 2 tablespoons cilantro, and the feta, if desired. Serve immediately.