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

Ingredients

    • 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

Garnish

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

Preparation

  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

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Nutrition Information

  • Serving Size: 8-10

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