Vegan Lahmacun (Turkish Pizza)

Lahmacun is a Turkish Pizza topped with minced meat, onions, garlic, tomato, red pepper, and parsley. This is my vegan version of the dish!

Course Main Course

Cuisine Turkish, Vegan

Prep Time 15

Cook Time 28

Resting Time 2

Total Time 2 43

Servings people

Calories 357kcal

Author Bianca Haun | Elephantastic Vegan

For the dough: Combine the flour, instant yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough, or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Adjust the dough: If it's too sticky, add more flour. If it's too crumbly, add more water. Coat the ball of dough in a drizzle of olive oil, cover the bowl with a kitchen towel and let it rise at room temperature for 2 hours (or transfer the dough into a container and let it rise in the fridge overnight).
For the Lahmacun topping: Add the soy granule, water, salt, paprika powder, and chili powder into a pan (over medium heat). Stir. Once it has soaked up the water, make space in the pan, add olive oil, minced garlic, and chopped onion and let it cook until golden. Reduce the heat. Add chopped fresh parsley, ajvar, and tomato puree. Give it a mix. Add more salt to taste.
Assemble & Bake: Preheat the oven to 400°F/200°C. Divide the dough into two balls, roll them out on lightly floured parchment paper, then transfer the lahmacun bases with the parchment paper onto a baking tray. Add the lahmacun topping. Bake it for 8 minutes until the dough gets a nice golden color. You can add salted soy yogurt, fresh parsley, and lemon juice on top after baking.