Gaz Oakley puts his plant-based spin on this Turkish classic: Lahmacun

You can create this incredible vegan pizza with mint yogurt dip in just an hour. So, what are you waiting for? 

Vegan Turkish Pizzas (Lahmacun)

Vegan Turkish Pizzas (Lahmacun)

  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings


    • 2 tbs Vegetable Oil
    • 1 Red Onion, finely chopped
    • 1 Red Chilli, finely chopped
    • 4 Cloves of Garlic, minced
    • 3 tsp Sea Salt
    • Half a Large Aubergine/Eggplant, cut small
    • 2 cups/220g Vegan Mince
    • 1 tbs Sweet Smoked Paprika
    • 1 tsp Ground All Spice
    • 1 tsp Ground Cumin
    • 2 tsp Dried Rose Petals
    • 2 tsp Ground Cinnamon
    • 2 cups/480ml Water
    • 4 tbsp Tomato Puree
    • Handful Greek Basil, roughly chopped
    • Handful Fresh Thyme, roughly chopped
    • Handful Flat Leaf Parsley, roughly chopped
    • Zest & Juice of Half a Lemon
    • 2 tsp Dried Chilli, for extra spice (optional)

Pizza Dough

    • 4 cups Strong White Bread Flour
    • Pinch Sea Salt
    • 1 & 1/2 cups Luke Warm Water
    • 2 tsp Active Dried Yeast
    • 2 tbs Olive Oil

Mint Yogurt Dip

    • Handful Fresh Mint
    • Half a Cucumber, seeds removed and cubed small
    • 1 tsp Paprika
    • 1 cup/200g Non-Dairy Yoghurt
    • Pinch Salt & Pepper


    • Pomegranate seeds
    • Cherry Tomatoes
    • Pistachio Nuts
    • Rocket
    • Fresh Mint


  1. Make the pizza dough
  2. Sauté the onion, chilli, garlic & aubergine over a medium heat in a large saucepan with the sea salt for 4-5 minutes.
  3. Add the vegan mince & spices to the pan & allow everything to cook for a further 4 minutes stirring often so nothing burns.
  4. Deglaze the pan with the water and tomato puree. Then add the herbs & lemon.
  5. Cook the mix for 5-6 minutes before turning off the heat.
  6. Roll your bread dough and spread generous amounts of the sauce over the top.
  7. Bake in a pre heated oven set at 220 degrees C for 10-12 minutes.
  8. For the yoghurt dip, simply add all the ingredients to a mixing bowl & mix.
  9. Top your cooked pizzas with a drizzle of the yoghurt, pomegranate seeds, rocket, fresh mint & pistachio nuts.

This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here

'Over 70 amazing recipes for the festive season'

'Over 70 amazing recipes for the festive season'

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Nutrition Information

  • Serving Size: 8-10

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