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Vegan Lahmacun - Turkish Pizza

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 minutes
Cook Time 28 minutes
Resting Time 2 hours
Total Time 2 hours 43 minutes
Servings 2 people
Calories 357kcal
Author Bianca Haun | Elephantastic Vegan




  • 1 cup all-purpose flour + more to dust the dough and surfaces
  • 1/2 teaspoon instant yeast
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil +more to coat the dough and for the pan
  • 1/3 cup water

Lahmacun Topping

  • 1/3 cup soy granule
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon olive oil
  • 1/2 yellow onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon chopped parsley
  • 1/3 cup ajvar
  • 1/3 cup tomato puree


  • 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.


Calories: 357kcal | Carbohydrates: 61g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 609mg | Potassium: 367mg | Fiber: 7g | Sugar: 5g | Vitamin A: 712IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 6mg