Reading Time: < 1 minute

Print Recipe
0 from 0 votes

Vegan Turkish Pizzas (Lahmacun)

Gaz Oakley puts his plant-based spin on this Turkish classic: Lahmacun
Cook Time1 min
Total Time1 min
Course: Dinner, Lunch, Main Course
Cuisine: Turkish
Keyword: aubergine, lahmacun, pizza, summer dish, vegan mince
Servings: 8
Author: Gaz Oakley (Avant Garde Vegan)

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

Instructions

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

Notes

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

Gaz Oakley (Avant Garde Vegan)

Gaz Oakley (Avant Garde Vegan)

Gaz Oakley is a 26 year old chef, author & youtuber originally from Cardiff, Wales UK.After learning to cook a very young age with his dad, Doug. Cooking as well as sports became his early passions.He played rugby, football, did athletics & swam to a very high standard throughout school.