I love making pizza from scratch. It might take a little time with all the kneading, leaving the dough to rise ( maybe twice), preparing the toppings, etc. but I enjoy the process and definitely enjoy the eating too!
Today’s is even more different- a Vegan Turkish Pizza, also known as Lahmacun.
Lahmacun is a traditional recipe in the Middle East- a thin, oval-shaped flatbread topped with spicy lamb or beef mince, baked until crisp and then topped with salad and herbs.
Of course I don’t use lamb or beef for mine and instead made my own “meat” from ground mushrooms and walnuts. I was really pleased with how well it turned out and along with all the herbs and spices it was a wonderful topping with lots of texture and flavour.
I tried to keep it as simple as possible but all the ingredients really add to the overall experience so I didn’t streamline it too much. That is to say, don’t be overwhelmed by the long ingredients list and you likely have most things on hand already.
You could speed up the prep by using store-bought pizza dough too. I used my old faithful pizza crust recipe from Vegan with a Vengeance (using half whole wheat flour) and made sure to roll it out thinly.
I’m not sure how traditional the tahini drizzle is, but I’m not going to pass up the opportunity to use the stuff…The lemon wedges, red onion and extra herbs are definitely typical though.
- 1 Ball of pizza dough
- 1/2 C Walnuts
- 1 C Sliced Mushrooms (50g)
- 1 Tbsp Olive oil
- 1/2 Onion, diced fine
- 1 Clove of garlic, minced
- 1 Medium tomato, de-seeded and chopped fine
- 1 Tbsp Tomato paste
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/4 tsp Cinnamon
- 1/4 tsp Allspice
- Pinch of chili flakes
- 1/2 tsp Salt
- Handful of fresh parsley, finely chopped
- Hanful of fresh mint, finely chopped
- To serve- any number of the following:
- Lemon wedges
- Red Onion, sliced
- Fresh parsley, mint & shredded romaine lettuce
- Tahini Sauce (tahini mixed with lemon & water)
- In a food processor, pulse the mushrooms and walnuts until coarsely chopped and well combined. Set aside.
- Preheat the oven to 225C/450F.
- Heat the olive oil in a large pan over medium heat, add the onion and sauté until translucent (5-7 minutes).
- Add the garlic, tomato, tomato paste, spices and salt and cook for a further couple of minutes. Add the mushroom walnut mixture and stir to coat in the spice mixture. It might look dry at this stage but the mushrooms will release some moisture as they cook. Cook for approx 10 minutes, stirring every now and again, until the tomato is cooked down and you have a thick, slightly saucy mixture. Stir through the chopped herbs and set aside.
- Roll out your pizza dough to a thin oval shape, top with the spiced "meat", spreading it evenly but not too thick or your dough will get soggy. You might not need it all.
- Transfer to a lined baking sheet and cook for 10-15 minutes until the dough is cooked through and crisp.
- Serve topped with any number of the following: fresh herbs, red onion, tahini sauce, a sprinkle of sumac and with a squeeze of lemon juice.
A Turkish Shepherd’s Salad is a lovely fresh accompaniment as well and can be thrown together in the few minutes that the pizza is baking.
What are your favourite pizza toppings?