🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 184 (from laksa054)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa184.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/","crawl_time":1775739364,"first_indexed_time":1615060724,"http_code":200,"src_unparsed":"com,lazycatkitchen!www,\/vegan-turkish-pizza-lahmacun\/ s443","src_root_hash":"9786393075657496184","history_drop_reason":null,"meta_title":"Vegan Turkish pizza (lahmacun) - Lazy Cat Kitchen","meta_descriptions":["Vegan Turkish pizza (lahmacun) is a delicious, thin flatbread topped with meatfree mince, filled with crunchy salad and rolled up into a wrap-like sandwich."],"attrs_boilerpipe_text":"Happy Weekend, everyone! Apologies for being a bit quiet but I’ve had to take a few days off to concentrate on my website design as I found that the constant context switching was too challenging. Although it still requires a lot of work, Duncan has just finished coding the new homepage and things are already looking better than they do now and we are both glad that we’ve decided to take the plunge. Like with most things, changing something that works isn’t easy as there is always a fair amount of risk and it’s hard to fully appreciate the necessity of that change until things settle down and you are able to look back with some objectivity.\nI find this to be true of most things. I still remember when we were leaving our familiar and comfortable life in London for rural Greece several years ago. It was scary as heck. We were both established in our well paying corporate jobs, we lived in a nice flat, we had a bunch of like-minded friends we had met over the years and things were good, but we also had this itch to see what else is there and I had a yearning for doing something more creative in my life – the mundanity and pointlessness of my corporate job had a serious impact on my mental health.\nI knew something had to change but I was also really frightened as it seemed like a massive step backwards in some ways. And don’t get me wrong, it was. We went from owning a flat and having everything like we wanted it to renting again and having very little control over anything, from having job security to none, but even though we ended up leaving Greece after 4 years of sea and sunshine, we now look back and are both happy we dared to ‘go there’. It was in Greece that we both went vegan and that this blog was born. Little did I know that not only would I end up finding this creative outlet I’ve been dreaming of for all these years, but that it will also align with my core values as well as pay my bills (eventually). Duncan, who quit his job with less excitement than me, felt like his career took a hit due to his absence from a traditional workplace, but he quickly found his feet again and is now enjoying his work even more than before. Job satisfaction aside, the move taught us more self reliance and adaptability and enriched us with a unique life experience that we wouldn’t have got otherwise.\nToday’s recipe is something I associate with our London life, but something we have not had since and I’ve been meaning to make a vegan version of this dish for a couple of years now but never quite got round to it. The dish in question is lahmacun (\nhere is how to pronounce it\n), which is often referred to as Turkish pizza although to me, it seems more like a flatbread.\nIt’s a super thin piece of yeast dough topped with an aromatic mince meat filling, served with salad and a squeeze of lemon, rolled up and eaten like a wrap-style sandwich. I love the flavours and the concept but I’m not so keen on the meat part, of course, so I made it my own and it’s been a real winner in my house. It’s not hard to make, but I recommend using a pizza stone if you have one and if you don’t improvising one – my brother who makes a mean Roman-style pizza – uses an old metal (not teflon!!) baking tray and it works just as well. These pizza pies only need about 5 minutes in the oven so making sure the bottom gets cooked through well is very important. Other than that, it’s super easy and a perfect weekend project. Enjoy!\nmakes\n6\nPREP\n60 min\nCOOKING\n5 min\n\/svg>\nmakes\n6\nPREPARATION\n60 min\nCOOKING\n5 min\n5.0\nINGREDIENTS\nDOUGH\n125 g \/ 1 cup white bread flour\n125 g \/ 1 cup plain flour\n¼ tsp sugar\n8 g \/ 1¼ tsp salt\n4 g \/ 1¼ tsp instant dried yeast\n15 ml \/ 1 tbsp olive oil (optional)\nTOPPING\n½ large white onion\n4 garlic cloves\n100 g \/ 3½ oz roasted red pepper (1 large)\na handful of parsley, plus more to serve\n200 g \/ 7 oz smoked firm tofu*\n60 ml \/ ¼ cup tomato passata\n30 ml \/ 2 tbsp olive oil (optional)\n1½ tsp\ndate syrup\nor sugar\nheaped ½ tsp salt, more to taste\n½ tsp black pepper\n1¼ tsp cumin\n½ (mild) smoked paprika\n½ tsp\npul biber\n(Turkish chilli)\n6 lemon wedges, to serve\nONION SALAD** (optional)\n1 red onion\n15 ml \/ 1 tbsp olive oil\n1 tbsp lemon juice\n2 tsp\npomegranate molasses\nsalt, to taste\na pinch of sugar\n½ tsp\nsumac\n3-4 tbsp chopped parsley\nMETHOD\nDOUGH\nMix both flours, sugar, salt and instant yeast in a large mixing bowl. If using active (not instant) yeast, make sure to activate it first.\nMake a well in the centre, add olive oil (if using) and approximately 150 ml \/ ½ cup + 2 tbsp of lukewarm (!) water. Mix everything together with a spoon and when everything comes together transfer the dough onto the work bench and knead for about 5-10 minutes, until the dough is elastic and smooth.\nPlace the dough ball in a clean bowl, cover with a kitchen towel and set aside in a warm place to allow the dough to rise (it should more or less double in size).\nTOPPING\nGrind onion (chop it roughly first), garlic, roast pepper and parsley in a food processor and transfer the mixture into a large mixing bowl. Alternatively, grate onions and garlic finely using a box grater, chop peppers and parsley super finely with a sharp knife.\nGrind tofu in a food processor coarsely – take care not to over process it as you want the topping to have some texture. Alternatively mince it with a fork.\nCombine onion, garlic, red pepper and parsley paste with ground tofu, tomato passata, olive oil, date syrup, salt and spices. Adjust the level of spice (pul biber) to taste. Set aside for the flavours to mingle.\nONION SALAD** (optional)\nSlice red onions as thinly as you can. If you want this salad to taste milder, blanch the onions for a few seconds in boiling water and drain straight away.\nMix olive oil, lemon juice, pomegranate molasses, salt and sugar. Stir this dressing through the onions, sprinkle with sumac and finely chopped parsley.\nASSEMBLY\n45 minutes before you are ready to bake, place a pizza stone in the oven and preheat the oven to 250° C \/ 480° F, with the fan function switched on.\nDivide the dough into 6 equal portions using scales or eyeballing it. Form each portion into a ball, with a seam at the bottom.\nNext, roll it out as thinly as you can on a well floured surface.\nTop the rolled out dough with a thin layer of the filling, spreading it almost all the way to the edge.\nUsing a pizza peel or a homespun replacement, place the lahmacun on the pre-heated pizza stone and bake for about 5-6 minutes.\nRemove from the oven and proceed with the remaining dough balls in the same manner. To keep the pizzas pliable, stack them and cover the stack with a large upside down bowl.\nTop with fresh parsley, onion (or other) salad and a squeeze of lemon, roll up and consume.\nNOTES\n*I used tofu that doesn’t require pressing, if yours does make sure you press it or at the very least squeeze it out well before using.\n**If you are not a fan of raw onions, a simple salad of assorted greens (such as rocket, gem lettuce, spinach) radishes, fennel etc. would also work well.\nNUTRITIONAL INFO\ncalories\n249\n12%\nsugars\n4 g\n4%\nfats\n5 g\n8%\nsaturates\n1 g\n4%\nproteins\n10 g\n19%\ncarbs\n39 g\n15%\n*per lahmacun","attrs_markdown":"[JOIN MAILING LIST](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#mailing-list-normal)\n\n[SEARCH](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/)\n\n- [RECIPES +](https:\/\/www.lazycatkitchen.com\/category\/recipes\/)\n  - [all recipes](https:\/\/www.lazycatkitchen.com\/category\/recipes\/)\n  - [baking](https:\/\/www.lazycatkitchen.com\/category\/recipes\/baking\/)\n  - [breakfast](https:\/\/www.lazycatkitchen.com\/category\/recipes\/breakfast\/)\n  - [drinks](https:\/\/www.lazycatkitchen.com\/category\/recipes\/drinks\/)\n  - [large plates](https:\/\/www.lazycatkitchen.com\/category\/recipes\/large-plates\/)\n  - [pantry staples](https:\/\/www.lazycatkitchen.com\/category\/recipes\/pantry-staples\/)\n  - [salads and soups](https:\/\/www.lazycatkitchen.com\/category\/recipes\/salads-and-soups\/)\n  - [small plates](https:\/\/www.lazycatkitchen.com\/category\/recipes\/small-plates\/)\n  - [sweets](https:\/\/www.lazycatkitchen.com\/category\/recipes\/sweets\/)\n- [SHOP](https:\/\/www.lazycatkitchen.com\/shop\/)\n\n[![Lazy Cat Kitchen](https:\/\/cdn77-s3.lazycatkitchen.com\/web-assets\/images\/lazy-cat-kitchen-logo.svg)](https:\/\/www.lazycatkitchen.com\/)\n\n- [ABOUT](https:\/\/www.lazycatkitchen.com\/about-us\/)\n- [CONTACT](https:\/\/www.lazycatkitchen.com\/contact\/)\n\n[![Lazy Cat Kitchen](https:\/\/cdn77-s3.lazycatkitchen.com\/web-assets\/images\/lazy-cat-kitchen-logo.svg)](https:\/\/www.lazycatkitchen.com\/)\n\n# Vegan Turkish pizza (lahmacun)\n[REVIEW THIS RECIPE](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n[comfort food](https:\/\/www.lazycatkitchen.com\/tag\/comfort-food\/)[easy](https:\/\/www.lazycatkitchen.com\/tag\/easy\/)[oil-free](https:\/\/www.lazycatkitchen.com\/tag\/oil-free\/)[yeast](https:\/\/www.lazycatkitchen.com\/tag\/yeast\/)\n\n[JUMP TO RECIPE](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#recipe-start)\n\n# Vegan Turkish pizza (lahmacun)\n[REVIEW RECIPE](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n[JUMP TO RECIPE](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#recipe-start)\n\n[comfort food](https:\/\/www.lazycatkitchen.com\/tag\/comfort-food\/)[easy](https:\/\/www.lazycatkitchen.com\/tag\/easy\/)[oil-free](https:\/\/www.lazycatkitchen.com\/tag\/oil-free\/)[yeast](https:\/\/www.lazycatkitchen.com\/tag\/yeast\/)\n\n![vegan turkish pizza lahmacun](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-800x1200.jpg)\n\nHappy Weekend, everyone! Apologies for being a bit quiet but I’ve had to take a few days off to concentrate on my website design as I found that the constant context switching was too challenging. Although it still requires a lot of work, Duncan has just finished coding the new homepage and things are already looking better than they do now and we are both glad that we’ve decided to take the plunge. Like with most things, changing something that works isn’t easy as there is always a fair amount of risk and it’s hard to fully appreciate the necessity of that change until things settle down and you are able to look back with some objectivity.\n\nI find this to be true of most things. I still remember when we were leaving our familiar and comfortable life in London for rural Greece several years ago. It was scary as heck. We were both established in our well paying corporate jobs, we lived in a nice flat, we had a bunch of like-minded friends we had met over the years and things were good, but we also had this itch to see what else is there and I had a yearning for doing something more creative in my life – the mundanity and pointlessness of my corporate job had a serious impact on my mental health.\n\nI knew something had to change but I was also really frightened as it seemed like a massive step backwards in some ways. And don’t get me wrong, it was. We went from owning a flat and having everything like we wanted it to renting again and having very little control over anything, from having job security to none, but even though we ended up leaving Greece after 4 years of sea and sunshine, we now look back and are both happy we dared to ‘go there’. It was in Greece that we both went vegan and that this blog was born. Little did I know that not only would I end up finding this creative outlet I’ve been dreaming of for all these years, but that it will also align with my core values as well as pay my bills (eventually). Duncan, who quit his job with less excitement than me, felt like his career took a hit due to his absence from a traditional workplace, but he quickly found his feet again and is now enjoying his work even more than before. Job satisfaction aside, the move taught us more self reliance and adaptability and enriched us with a unique life experience that we wouldn’t have got otherwise.\n\nToday’s recipe is something I associate with our London life, but something we have not had since and I’ve been meaning to make a vegan version of this dish for a couple of years now but never quite got round to it. The dish in question is lahmacun ([here is how to pronounce it](http:\/\/istanbulfood.com\/turkish-food-pronounciation-video\/)), which is often referred to as Turkish pizza although to me, it seems more like a flatbread.\n\nIt’s a super thin piece of yeast dough topped with an aromatic mince meat filling, served with salad and a squeeze of lemon, rolled up and eaten like a wrap-style sandwich. I love the flavours and the concept but I’m not so keen on the meat part, of course, so I made it my own and it’s been a real winner in my house. It’s not hard to make, but I recommend using a pizza stone if you have one and if you don’t improvising one – my brother who makes a mean Roman-style pizza – uses an old metal (not teflon!!) baking tray and it works just as well. These pizza pies only need about 5 minutes in the oven so making sure the bottom gets cooked through well is very important. Other than that, it’s super easy and a perfect weekend project. Enjoy\\!\n\n[If you make this recipe please tag me on Instagram using the **\\#lazycatkitchen** hashtag and **@lazycatkitchen**. I love seeing your takes on my recipes\\!](https:\/\/instagram.com\/lazycatkitchen\/)\n\n![vegan turkish pizza lahmacun topping](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-topping-800x599.jpg)\n\n![vegan turkish pizza lahmacun onion salad](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-onion-salad-800x599.jpg)\n\n![vegan turkish pizza making](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-making-800x1200.jpg)\n\n![vegan turkish pizza lahmacun top down](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-top-down-800x1200.jpg)\n\n![vegan turkish pizza serving](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-serving-800x599.jpg)\n\n![vegan turkish pizza lahmacun plate](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-plate-800x1200.jpg)\n\nmakes\n\n6\n\nPREP\n\n60 min\n\nCOOKING\n\n5 min\n\n[\/svg\\>](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/?print-version=true)\n\nmakes\n\n6\n\nPREPARATION\n\n60 min\n\nCOOKING\n\n5 min\n\n[3 reviews](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n5\\.0\n\n[PIN](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/)\n\n[\/svg\\>PRINT](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/?print-version=true)\n\n[PIN THIS RECIPE](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/)\n\nINGREDIENTS\n\nDOUGH\n\n- 125 g \/ 1 cup white bread flour\n- 125 g \/ 1 cup plain flour\n- ¼ tsp sugar\n- 8 g \/ 1¼ tsp salt\n- 4 g \/ 1¼ tsp instant dried yeast\n- 15 ml \/ 1 tbsp olive oil (optional)\n\nTOPPING\n\n- ½ large white onion\n- 4 garlic cloves\n- 100 g \/ 3½ oz roasted red pepper (1 large)\n- a handful of parsley, plus more to serve\n- 200 g \/ 7 oz smoked firm tofu\\*\n- 60 ml \/ ¼ cup tomato passata\n- 30 ml \/ 2 tbsp olive oil (optional)\n- 1½ tsp [date syrup](https:\/\/www.lazycatkitchen.com\/date-syrup-silan\/) or sugar\n- heaped ½ tsp salt, more to taste\n- ½ tsp black pepper\n- 1¼ tsp cumin\n- ½ (mild) smoked paprika\n- ½ tsp [pul biber](https:\/\/amzn.lazycatkitchen.com\/pul-biber) (Turkish chilli)\n- 6 lemon wedges, to serve\n\nONION SALAD\\*\\* (optional)\n\n- 1 red onion\n- 15 ml \/ 1 tbsp olive oil\n- 1 tbsp lemon juice\n- 2 tsp [pomegranate molasses](https:\/\/amzn.lazycatkitchen.com\/pomegranate-molasses)\n- salt, to taste\n- a pinch of sugar\n- ½ tsp [sumac](https:\/\/amzn.lazycatkitchen.com\/sumac)\n- 3-4 tbsp chopped parsley\n\nMETHOD\n\nDOUGH\n\n1. Mix both flours, sugar, salt and instant yeast in a large mixing bowl. If using active (not instant) yeast, make sure to activate it first.\n2. Make a well in the centre, add olive oil (if using) and approximately 150 ml \/ ½ cup + 2 tbsp of lukewarm (!) water. Mix everything together with a spoon and when everything comes together transfer the dough onto the work bench and knead for about 5-10 minutes, until the dough is elastic and smooth.\n3. Place the dough ball in a clean bowl, cover with a kitchen towel and set aside in a warm place to allow the dough to rise (it should more or less double in size).\n\nTOPPING\n\n1. Grind onion (chop it roughly first), garlic, roast pepper and parsley in a food processor and transfer the mixture into a large mixing bowl. Alternatively, grate onions and garlic finely using a box grater, chop peppers and parsley super finely with a sharp knife.\n2. Grind tofu in a food processor coarsely – take care not to over process it as you want the topping to have some texture. Alternatively mince it with a fork.\n3. Combine onion, garlic, red pepper and parsley paste with ground tofu, tomato passata, olive oil, date syrup, salt and spices. Adjust the level of spice (pul biber) to taste. Set aside for the flavours to mingle.\n\nONION SALAD\\*\\* (optional)\n\n1. Slice red onions as thinly as you can. If you want this salad to taste milder, blanch the onions for a few seconds in boiling water and drain straight away.\n2. Mix olive oil, lemon juice, pomegranate molasses, salt and sugar. Stir this dressing through the onions, sprinkle with sumac and finely chopped parsley.\n\nASSEMBLY\n\n1. 45 minutes before you are ready to bake, place a pizza stone in the oven and preheat the oven to 250° C \/ 480° F, with the fan function switched on.\n2. Divide the dough into 6 equal portions using scales or eyeballing it. Form each portion into a ball, with a seam at the bottom.\n3. Next, roll it out as thinly as you can on a well floured surface.\n4. Top the rolled out dough with a thin layer of the filling, spreading it almost all the way to the edge.\n5. Using a pizza peel or a homespun replacement, place the lahmacun on the pre-heated pizza stone and bake for about 5-6 minutes.\n6. Remove from the oven and proceed with the remaining dough balls in the same manner. To keep the pizzas pliable, stack them and cover the stack with a large upside down bowl.\n7. Top with fresh parsley, onion (or other) salad and a squeeze of lemon, roll up and consume.\n\nNOTES\n\n\\*I used tofu that doesn’t require pressing, if yours does make sure you press it or at the very least squeeze it out well before using.\n\n\\*\\*If you are not a fan of raw onions, a simple salad of assorted greens (such as rocket, gem lettuce, spinach) radishes, fennel etc. would also work well.\n\nSHARE\n\nNUTRITIONAL INFO\n\ncalories\n\n249\n\n12%\n\nsugars\n\n4 g\n\n4%\n\nfats\n\n5 g\n\n8%\n\nsaturates\n\n1 g\n\n4%\n\nproteins\n\n10 g\n\n19%\n\ncarbs\n\n39 g\n\n15%\n\n\\*per lahmacun\n\nYOU MAY ALSO LIKE\n\n[![healthy carrot muffins top down](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/10\/vegan-carrot-muffin-spelt-top-down.jpg)](https:\/\/www.lazycatkitchen.com\/healthy-carrot-muffins\/ \"Healthy carrot muffins\")\n\n### [Healthy carrot muffins](https:\/\/www.lazycatkitchen.com\/healthy-carrot-muffins\/)\n\n[![vegan bolognese 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QUESTIONS\n\nJevon:\n\n[REPLY](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n16 Oct 2025\n\nDeliciously flavorful, perfectly spiced, and satisfying—the vegan twist on this classic Turkish pizza is a delightful treat\\!\n\nSara:\n\n[REPLY](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n19 Sep 2021\n\nThese are seriously delicious! I was a little concerned that they would be more difficult then what I wanted to take in for Sunday lunch but they were actually pretty easy and well worth the effort. I made the recipe as stated and from the moment I started cooking the first one, we knew it would be a hit. They smell exactly like real Turkish lamacun!!! My only regret is not doubling the recipe. So so good\\!\n\nLaana:\n\n[REPLY](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n17 Mar 2021\n\nI got so excited when I saw this recipe! I've never had traditional lahmacun, but always wanted to try one (minus meat). I've made this once with soy mince, but it was rather bland and the texture wasn't right. This recipe is a game changer! Even though I had neither pomegranate molasses nor roasted pepper (I used a couple of dried tomatoes, lemon juice and some ground walnuts ) it turned out so delicious! The tofu topping tasted very strong but it mellowed perfectly after baking and the texture was very nice too. I used some leftover flat bread dough and it worked great. Next time I'll try it with pizza dough! Thank you for a great recipe\\!\n\nKrishna:\n\n[REPLY](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n14 Mar 2021\n\nThanks for this recipe. It was very tasty. I have seen these often in street food markets in London but never found a vegan version. It was genuinely quick to make. I made the dough the night before and after that it took just over 50 minutes to prepare everything bake the pizzas as well as to tidy up and there was enough filling for two more meals as I was just making it for myself. The first time I used a sourdough for the bread but the next time I realised I did not have any yeast so I make a kind of quick bread dough mixing flour with vegan yogurt and baking soda. I just chopped all the vegetables, parsley and tofu finely and it worked well. I did not have pomegranate molasses so I added about a teaspoon of anardana powder (ground dried pomegranate) for half a batch of the salad and used coconut sugar in place of date syrup in the filling. I didn't have pul biber either so used a couple of crushed dried chillis.\n\nreem bieber:\n\n[REPLY](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n8 Mar 2021\n\nhow large do i roll the dough ?\n\nRamya:\n\n[REPLY](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/#comment-form-section)\n\n7 Mar 2021\n\nwill be making this soon with few subs i never had turkish pizza and food before i love pizza soooooooooo much will dm you if i make this and let you how it goes Thanks Raya\n\nDON'T MISS A SINGLE RECIPE\n\nJoin our mailing list and we we will let you know when we publish a new recipe. You'll receive our **DELIGHTFUL DESSERTS E-BOOK** as a thank you for supporting us.\n\n[TOP](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/)\n\nFOLLOW US:\n\n[Instagram 216K216K](https:\/\/instagram.com\/lazycatkitchen\/ \"Instagram\")\n\n[Pinterest 94K94K](https:\/\/pinterest.com\/lazycatkitchen\/ \"Pinterest\")\n\n[Facebook 141K141K](https:\/\/facebook.com\/lazycatkitchen\/ \"Facebook\")\n\nFOLLOW:\n\n[216K](https:\/\/instagram.com\/lazycatkitchen\/ \"Instagram\")\n\n[94K](https:\/\/pinterest.com\/lazycatkitchen\/ \"Pinterest\")\n\n[141K](https:\/\/facebook.com\/lazycatkitchen\/ \"Facebook\")\n\n[If shop-bought chocolate Easter eggs are a bit too ![If shop-bought chocolate Easter eggs are a bit too much for your tastebuds, make your own with wholefood ingredients!! Easy, delicious, adaptable (fill them with whatever you fancy) and very moreish. Naturally vegan and gluten-free.RECIPE link in my bio 👈 or down here 👇 https:\/\/www.lazycatkitchen.com\/stuffed-dates-bonbons\/\\#veganrecipe \\#easyveganrecipe \\#veganeaster \\#vegantreats \\#veganglutenfree](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWuLWiwiKVS\/)\n\n[If you are looking for something delicious to make ![If you are looking for something delicious to make this Easter, give these spinach and ricotta rolls a whirl. Creamy lemon and herb flavoured filling wrapped in layers crispy puff pastry. Perfect as a starter or as a main when served alongside a salad or two.RECIPE: https:\/\/www.lazycatkitchen.com\/spinach-and-ricotta-rolls-vegan\/\\#easyveganrecipe \\#veganeaster \\#whatveganseat \\#vegansidedish \\#veganappetizer](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWcGwHhiAYc\/)\n\n[On the blog a recipe for yellow curry with tempeh ![On the blog a recipe for yellow curry with tempeh that's bright and light yet cosy at the same time. Perfect for this transitional time. It's not fussy to make and features easily accessible ingredients that you can gather during one trip to a supermarket. Freezes well too. We are hooked and I hope you'll be too.RECIPE link in my bio 👈 or down here 👇 https:\/\/www.lazycatkitchen.com\/yellow-curry-tempeh\/\\#easyveganrecipe \\#veganglutenfree \\#yellowcurry \\#veganfoodlovers \\#veganfoodshare](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DWKFZ6RCIGp\/)\n\n[On the blog, an easy recipe for seed bars which ma ![On the blog, an easy recipe for seed bars which make a for a delicious snack that takes care of a lot of your vital nutrients for you. I coated them in dark chocolate for a bit of added indulgence but you don't have to. They cut easily and stay together really well - perfect for a Spring hike if you are out and about enjoying the sunshine ☀️link in my bio 👈 or down here 👇: https:\/\/www.lazycatkitchen.com\/seed-bars\/\\#nonuts \\#energybar \\#veganglutenfree \\#easyveganrecipes \\#wholefoods](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DV4FumZgsFK\/)\n\n[These quick noodles with tempeh are a perfect mid- ![These quick noodles with tempeh are a perfect mid-week meal. This simple dish comes together quickly with ingredients you probably already have sitting in your cupboards \/ fridge. It's been a real life saver for me lately, hope you'll give it a go.RECIPE link in my bio 👈 or down here 👇 https:\/\/www.lazycatkitchen.com\/quick-noodles-tempeh\/\\#veganrecipe \\#tempeh \\#vegannoodles \\#quickrecipes \\#quickveganmeals](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DVmAc_5CAao\/)\n\n[On the blog a new idea on how to tackle a lone cau ![On the blog a new idea on how to tackle a lone cauliflower found at the back of your fridge - a recipe for simple cauliflower fritters with a side of a coriander dip. Enjoy 😘RECIPE link below 👇 or in my bio 👈 https:\/\/www.lazycatkitchen.com\/cauliflower-fritters\/\\#veganrecipes \\#whatveganseat \\#veganfritters \\#veganfood \\#cauliflower](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DVB7Ht0iLJt\/)\n\n[When life gives you endless DIY conundrums, the di ![When life gives you endless DIY conundrums, the difficulty level of which keeps on ramping up day by day all you want is simple, hearty yet comforting food that does not take ages to make and that you can make ahead easily. This is where these baked sweet potatoes with smoky chilli come in, they have been keeping us fed and safe from scurvy 😜. Hope you'll enjoy them too 🤗RECIPE link in my bio 👈 or here 👇 https:\/\/www.lazycatkitchen.com\/baked-sweet-potatoes-chilli\/\\#veganfoodlovers \\#vegancomfortfood \\#sweetpotato \\#veganglutenfree \\#whatveganseat](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DUv1SJTiCpp\/)\n\n[If you are after a sweet treat that you can quickl ![If you are after a sweet treat that you can quickly throw together from your cupboard staples, these crispy sesame snaps have your name on them! They are easy to make and totally addictive. Delicious on their own but a thin coating of dark chocolate takes them to the next level! Enjoy! Vegan and gluten-free.RECIPE link in my bio 👈 or down here 👇 https:\/\/www.lazycatkitchen.com\/sesame-snaps\/\\#sesamesnaps \\#veganglutenfree \\#vegantreats \\#easyveganrecipe \\#whatveganseat](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DUeCKrMiGQi\/)\n\n[On the blog, a simple harissa tofu bowl that comes ![On the blog, a simple harissa tofu bowl that comes together in 30 minutes. Easy, delicious, nutritious and so full of flavour. It's kept us fed throughout some testing DIY days...👷‍♀️🪚RECIPE link in my bio 👈 or down here 👇 https:\/\/www.lazycatkitchen.com\/harissa-tofu-bowl\/](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DTnykHgiLFO\/)\n\n[It's so cold and I am only 2 weeks into a 3 month ![It's so cold and I am only 2 weeks into a 3 month long DIY ⚒️ project (in a room with no radiator) so cooking batch meals that last several days in a row is what I am all about right now. This tempeh bolognese is delicious, comes together quickly (food processor does most of the work) and feeds us for days. It's full of amazing flavour and plant protein - we love it, I hope you'll too ❤RECIPE link in bio 👈 or down here 👇: https:\/\/www.lazycatkitchen.com\/tempeh-bolognese\/\\#veganrecipe \\#veganbolognese \\#plantbasedprotein \\#veganuary \\#tempeh](https:\/\/cdn77.lazycatkitchen.com\/wp-content\/plugins\/instagram-feed\/img\/placeholder.png)](https:\/\/www.instagram.com\/p\/DTVxvIGCF2S\/)\n\nCopyright © 2026 Lazy Cat Kitchen · [Privacy Policy](https:\/\/www.lazycatkitchen.com\/privacy-policy-adthrive\/)\n\n![Join our mailing list](https:\/\/cdn77-s3.lazycatkitchen.com\/web-assets\/images\/mailing-list-sign-up-image.jpg)\n\nDON'T MISS A SINGLE RECIPE\n\nJoin our mailing list and we we will let you know when we publish a new recipe. You'll receive our **DELIGHTFUL DESSERTS E-BOOK** as a thank you for supporting us.\n\n[×](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/)\n\nType what you are looking for above and press ENTER.\n\n[![Lazy Cat Kitchen](https:\/\/cdn77-s3.lazycatkitchen.com\/web-assets\/images\/lazy-cat-kitchen-logo.svg)](https:\/\/www.lazycatkitchen.com\/)\n\n- [RECIPES +](https:\/\/www.lazycatkitchen.com\/category\/recipes\/)\n  - [all recipes](https:\/\/www.lazycatkitchen.com\/category\/recipes\/)\n  - [baking](https:\/\/www.lazycatkitchen.com\/category\/recipes\/baking\/)\n  - [breakfast](https:\/\/www.lazycatkitchen.com\/category\/recipes\/breakfast\/)\n  - [drinks](https:\/\/www.lazycatkitchen.com\/category\/recipes\/drinks\/)\n  - [large plates](https:\/\/www.lazycatkitchen.com\/category\/recipes\/large-plates\/)\n  - [pantry staples](https:\/\/www.lazycatkitchen.com\/category\/recipes\/pantry-staples\/)\n  - [salads and soups](https:\/\/www.lazycatkitchen.com\/category\/recipes\/salads-and-soups\/)\n  - [small plates](https:\/\/www.lazycatkitchen.com\/category\/recipes\/small-plates\/)\n  - [sweets](https:\/\/www.lazycatkitchen.com\/category\/recipes\/sweets\/)\n- [SHOP](https:\/\/www.lazycatkitchen.com\/shop\/)\n\n- [ABOUT](https:\/\/www.lazycatkitchen.com\/about-us\/)\n- [CONTACT](https:\/\/www.lazycatkitchen.com\/contact\/)","attrs_readable_markdown":"![vegan turkish pizza lahmacun](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-800x1200.jpg)\n\nHappy Weekend, everyone! Apologies for being a bit quiet but I’ve had to take a few days off to concentrate on my website design as I found that the constant context switching was too challenging. Although it still requires a lot of work, Duncan has just finished coding the new homepage and things are already looking better than they do now and we are both glad that we’ve decided to take the plunge. Like with most things, changing something that works isn’t easy as there is always a fair amount of risk and it’s hard to fully appreciate the necessity of that change until things settle down and you are able to look back with some objectivity.\n\nI find this to be true of most things. I still remember when we were leaving our familiar and comfortable life in London for rural Greece several years ago. It was scary as heck. We were both established in our well paying corporate jobs, we lived in a nice flat, we had a bunch of like-minded friends we had met over the years and things were good, but we also had this itch to see what else is there and I had a yearning for doing something more creative in my life – the mundanity and pointlessness of my corporate job had a serious impact on my mental health.\n\nI knew something had to change but I was also really frightened as it seemed like a massive step backwards in some ways. And don’t get me wrong, it was. We went from owning a flat and having everything like we wanted it to renting again and having very little control over anything, from having job security to none, but even though we ended up leaving Greece after 4 years of sea and sunshine, we now look back and are both happy we dared to ‘go there’. It was in Greece that we both went vegan and that this blog was born. Little did I know that not only would I end up finding this creative outlet I’ve been dreaming of for all these years, but that it will also align with my core values as well as pay my bills (eventually). Duncan, who quit his job with less excitement than me, felt like his career took a hit due to his absence from a traditional workplace, but he quickly found his feet again and is now enjoying his work even more than before. Job satisfaction aside, the move taught us more self reliance and adaptability and enriched us with a unique life experience that we wouldn’t have got otherwise.\n\nToday’s recipe is something I associate with our London life, but something we have not had since and I’ve been meaning to make a vegan version of this dish for a couple of years now but never quite got round to it. The dish in question is lahmacun ([here is how to pronounce it](http:\/\/istanbulfood.com\/turkish-food-pronounciation-video\/)), which is often referred to as Turkish pizza although to me, it seems more like a flatbread.\n\nIt’s a super thin piece of yeast dough topped with an aromatic mince meat filling, served with salad and a squeeze of lemon, rolled up and eaten like a wrap-style sandwich. I love the flavours and the concept but I’m not so keen on the meat part, of course, so I made it my own and it’s been a real winner in my house. It’s not hard to make, but I recommend using a pizza stone if you have one and if you don’t improvising one – my brother who makes a mean Roman-style pizza – uses an old metal (not teflon!!) baking tray and it works just as well. These pizza pies only need about 5 minutes in the oven so making sure the bottom gets cooked through well is very important. Other than that, it’s super easy and a perfect weekend project. Enjoy\\!\n\n![vegan turkish pizza lahmacun topping](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-topping-800x599.jpg)\n\n![vegan turkish pizza lahmacun onion salad](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-onion-salad-800x599.jpg)\n\n![vegan turkish pizza making](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-making-800x1200.jpg)\n\n![vegan turkish pizza lahmacun top down](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-top-down-800x1200.jpg)\n\n![vegan turkish pizza serving](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-serving-800x599.jpg)\n\n![vegan turkish pizza lahmacun plate](https:\/\/cdn77-s3.lazycatkitchen.com\/wp-content\/uploads\/2021\/03\/vegan-turkish-pizza-lahmacun-plate-800x1200.jpg)\n\nmakes\n\n6\n\nPREP\n\n60 min\n\nCOOKING\n\n5 min\n\n[\/svg\\>](https:\/\/www.lazycatkitchen.com\/vegan-turkish-pizza-lahmacun\/?print-version=true)\n\nmakes\n\n6\n\nPREPARATION\n\n60 min\n\nCOOKING\n\n5 min\n\n5\\.0\n\nINGREDIENTS\n\nDOUGH\n\n- 125 g \/ 1 cup white bread flour\n- 125 g \/ 1 cup plain flour\n- ¼ tsp sugar\n- 8 g \/ 1¼ tsp salt\n- 4 g \/ 1¼ tsp instant dried yeast\n- 15 ml \/ 1 tbsp olive oil (optional)\n\nTOPPING\n\n- ½ large white onion\n- 4 garlic cloves\n- 100 g \/ 3½ oz roasted red pepper (1 large)\n- a handful of parsley, plus more to serve\n- 200 g \/ 7 oz smoked firm tofu\\*\n- 60 ml \/ ¼ cup tomato passata\n- 30 ml \/ 2 tbsp olive oil (optional)\n- 1½ tsp [date syrup](https:\/\/www.lazycatkitchen.com\/date-syrup-silan\/) or sugar\n- heaped ½ tsp salt, more to taste\n- ½ tsp black pepper\n- 1¼ tsp cumin\n- ½ (mild) smoked paprika\n- ½ tsp [pul biber](https:\/\/amzn.lazycatkitchen.com\/pul-biber) (Turkish chilli)\n- 6 lemon wedges, to serve\n\nONION SALAD\\*\\* (optional)\n\n- 1 red onion\n- 15 ml \/ 1 tbsp olive oil\n- 1 tbsp lemon juice\n- 2 tsp [pomegranate molasses](https:\/\/amzn.lazycatkitchen.com\/pomegranate-molasses)\n- salt, to taste\n- a pinch of sugar\n- ½ tsp [sumac](https:\/\/amzn.lazycatkitchen.com\/sumac)\n- 3-4 tbsp chopped parsley\n\nMETHOD\n\nDOUGH\n\n1. Mix both flours, sugar, salt and instant yeast in a large mixing bowl. If using active (not instant) yeast, make sure to activate it first.\n2. Make a well in the centre, add olive oil (if using) and approximately 150 ml \/ ½ cup + 2 tbsp of lukewarm (!) water. Mix everything together with a spoon and when everything comes together transfer the dough onto the work bench and knead for about 5-10 minutes, until the dough is elastic and smooth.\n3. Place the dough ball in a clean bowl, cover with a kitchen towel and set aside in a warm place to allow the dough to rise (it should more or less double in size).\n\nTOPPING\n\n1. Grind onion (chop it roughly first), garlic, roast pepper and parsley in a food processor and transfer the mixture into a large mixing bowl. Alternatively, grate onions and garlic finely using a box grater, chop peppers and parsley super finely with a sharp knife.\n2. Grind tofu in a food processor coarsely – take care not to over process it as you want the topping to have some texture. Alternatively mince it with a fork.\n3. Combine onion, garlic, red pepper and parsley paste with ground tofu, tomato passata, olive oil, date syrup, salt and spices. Adjust the level of spice (pul biber) to taste. Set aside for the flavours to mingle.\n\nONION SALAD\\*\\* (optional)\n\n1. Slice red onions as thinly as you can. If you want this salad to taste milder, blanch the onions for a few seconds in boiling water and drain straight away.\n2. Mix olive oil, lemon juice, pomegranate molasses, salt and sugar. Stir this dressing through the onions, sprinkle with sumac and finely chopped parsley.\n\nASSEMBLY\n\n1. 45 minutes before you are ready to bake, place a pizza stone in the oven and preheat the oven to 250° C \/ 480° F, with the fan function switched on.\n2. Divide the dough into 6 equal portions using scales or eyeballing it. Form each portion into a ball, with a seam at the bottom.\n3. Next, roll it out as thinly as you can on a well floured surface.\n4. Top the rolled out dough with a thin layer of the filling, spreading it almost all the way to the edge.\n5. Using a pizza peel or a homespun replacement, place the lahmacun on the pre-heated pizza stone and bake for about 5-6 minutes.\n6. Remove from the oven and proceed with the remaining dough balls in the same manner. To keep the pizzas pliable, stack them and cover the stack with a large upside down bowl.\n7. Top with fresh parsley, onion (or other) salad and a squeeze of lemon, roll up and consume.\n\nNOTES\n\n\\*I used tofu that doesn’t require pressing, if yours does make sure you press it or at the very least squeeze it out well before using.\n\n\\*\\*If you are not a fan of raw onions, a simple salad of assorted greens (such as rocket, gem lettuce, spinach) radishes, fennel etc. would also work well.\n\nNUTRITIONAL INFO\n\ncalories\n\n249\n\n12%\n\nsugars\n\n4 g\n\n4%\n\nfats\n\n5 g\n\n8%\n\nsaturates\n\n1 g\n\n4%\n\nproteins\n\n10 g\n\n19%\n\ncarbs\n\n39 g\n\n15%\n\n\\*per lahmacun","meta_canonical":null}

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URL	https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/
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Meta Title	Vegan Turkish pizza (lahmacun) - Lazy Cat Kitchen
Meta Description	Vegan Turkish pizza (lahmacun) is a delicious, thin flatbread topped with meatfree mince, filled with crunchy salad and rolled up into a wrap-like sandwich.
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Boilerpipe Text	Happy Weekend, everyone! Apologies for being a bit quiet but I’ve had to take a few days off to concentrate on my website design as I found that the constant context switching was too challenging. Although it still requires a lot of work, Duncan has just finished coding the new homepage and things are already looking better than they do now and we are both glad that we’ve decided to take the plunge. Like with most things, changing something that works isn’t easy as there is always a fair amount of risk and it’s hard to fully appreciate the necessity of that change until things settle down and you are able to look back with some objectivity. I find this to be true of most things. I still remember when we were leaving our familiar and comfortable life in London for rural Greece several years ago. It was scary as heck. We were both established in our well paying corporate jobs, we lived in a nice flat, we had a bunch of like-minded friends we had met over the years and things were good, but we also had this itch to see what else is there and I had a yearning for doing something more creative in my life – the mundanity and pointlessness of my corporate job had a serious impact on my mental health. I knew something had to change but I was also really frightened as it seemed like a massive step backwards in some ways. And don’t get me wrong, it was. We went from owning a flat and having everything like we wanted it to renting again and having very little control over anything, from having job security to none, but even though we ended up leaving Greece after 4 years of sea and sunshine, we now look back and are both happy we dared to ‘go there’. It was in Greece that we both went vegan and that this blog was born. Little did I know that not only would I end up finding this creative outlet I’ve been dreaming of for all these years, but that it will also align with my core values as well as pay my bills (eventually). Duncan, who quit his job with less excitement than me, felt like his career took a hit due to his absence from a traditional workplace, but he quickly found his feet again and is now enjoying his work even more than before. Job satisfaction aside, the move taught us more self reliance and adaptability and enriched us with a unique life experience that we wouldn’t have got otherwise. Today’s recipe is something I associate with our London life, but something we have not had since and I’ve been meaning to make a vegan version of this dish for a couple of years now but never quite got round to it. The dish in question is lahmacun ( here is how to pronounce it ), which is often referred to as Turkish pizza although to me, it seems more like a flatbread. It’s a super thin piece of yeast dough topped with an aromatic mince meat filling, served with salad and a squeeze of lemon, rolled up and eaten like a wrap-style sandwich. I love the flavours and the concept but I’m not so keen on the meat part, of course, so I made it my own and it’s been a real winner in my house. It’s not hard to make, but I recommend using a pizza stone if you have one and if you don’t improvising one – my brother who makes a mean Roman-style pizza – uses an old metal (not teflon!!) baking tray and it works just as well. These pizza pies only need about 5 minutes in the oven so making sure the bottom gets cooked through well is very important. Other than that, it’s super easy and a perfect weekend project. Enjoy! makes 6 PREP 60 min COOKING 5 min /svg> makes 6 PREPARATION 60 min COOKING 5 min 5.0 INGREDIENTS DOUGH 125 g / 1 cup white bread flour 125 g / 1 cup plain flour ¼ tsp sugar 8 g / 1¼ tsp salt 4 g / 1¼ tsp instant dried yeast 15 ml / 1 tbsp olive oil (optional) TOPPING ½ large white onion 4 garlic cloves 100 g / 3½ oz roasted red pepper (1 large) a handful of parsley, plus more to serve 200 g / 7 oz smoked firm tofu* 60 ml / ¼ cup tomato passata 30 ml / 2 tbsp olive oil (optional) 1½ tsp date syrup or sugar heaped ½ tsp salt, more to taste ½ tsp black pepper 1¼ tsp cumin ½ (mild) smoked paprika ½ tsp pul biber (Turkish chilli) 6 lemon wedges, to serve ONION SALAD (optional) 1 red onion 15 ml / 1 tbsp olive oil 1 tbsp lemon juice 2 tsp pomegranate molasses salt, to taste a pinch of sugar ½ tsp sumac 3-4 tbsp chopped parsley METHOD DOUGH Mix both flours, sugar, salt and instant yeast in a large mixing bowl. If using active (not instant) yeast, make sure to activate it first. Make a well in the centre, add olive oil (if using) and approximately 150 ml / ½ cup + 2 tbsp of lukewarm (!) water. Mix everything together with a spoon and when everything comes together transfer the dough onto the work bench and knead for about 5-10 minutes, until the dough is elastic and smooth. Place the dough ball in a clean bowl, cover with a kitchen towel and set aside in a warm place to allow the dough to rise (it should more or less double in size). TOPPING Grind onion (chop it roughly first), garlic, roast pepper and parsley in a food processor and transfer the mixture into a large mixing bowl. Alternatively, grate onions and garlic finely using a box grater, chop peppers and parsley super finely with a sharp knife. Grind tofu in a food processor coarsely – take care not to over process it as you want the topping to have some texture. Alternatively mince it with a fork. Combine onion, garlic, red pepper and parsley paste with ground tofu, tomato passata, olive oil, date syrup, salt and spices. Adjust the level of spice (pul biber) to taste. Set aside for the flavours to mingle. ONION SALAD (optional) Slice red onions as thinly as you can. If you want this salad to taste milder, blanch the onions for a few seconds in boiling water and drain straight away. Mix olive oil, lemon juice, pomegranate molasses, salt and sugar. Stir this dressing through the onions, sprinkle with sumac and finely chopped parsley. ASSEMBLY 45 minutes before you are ready to bake, place a pizza stone in the oven and preheat the oven to 250° C / 480° F, with the fan function switched on. Divide the dough into 6 equal portions using scales or eyeballing it. Form each portion into a ball, with a seam at the bottom. Next, roll it out as thinly as you can on a well floured surface. Top the rolled out dough with a thin layer of the filling, spreading it almost all the way to the edge. Using a pizza peel or a homespun replacement, place the lahmacun on the pre-heated pizza stone and bake for about 5-6 minutes. Remove from the oven and proceed with the remaining dough balls in the same manner. To keep the pizzas pliable, stack them and cover the stack with a large upside down bowl. Top with fresh parsley, onion (or other) salad and a squeeze of lemon, roll up and consume. NOTES I used tofu that doesn’t require pressing, if yours does make sure you press it or at the very least squeeze it out well before using. If you are not a fan of raw onions, a simple salad of assorted greens (such as rocket, gem lettuce, spinach) radishes, fennel etc. would also work well. NUTRITIONAL INFO calories 249 12% sugars 4 g 4% fats 5 g 8% saturates 1 g 4% proteins 10 g 19% carbs 39 g 15% per lahmacun
Markdown	[JOIN MAILING LIST](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#mailing-list-normal) [SEARCH](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/) - [RECIPES +](https://www.lazycatkitchen.com/category/recipes/) - [all recipes](https://www.lazycatkitchen.com/category/recipes/) - [baking](https://www.lazycatkitchen.com/category/recipes/baking/) - [breakfast](https://www.lazycatkitchen.com/category/recipes/breakfast/) - [drinks](https://www.lazycatkitchen.com/category/recipes/drinks/) - [large plates](https://www.lazycatkitchen.com/category/recipes/large-plates/) - [pantry staples](https://www.lazycatkitchen.com/category/recipes/pantry-staples/) - [salads and soups](https://www.lazycatkitchen.com/category/recipes/salads-and-soups/) - [small plates](https://www.lazycatkitchen.com/category/recipes/small-plates/) - [sweets](https://www.lazycatkitchen.com/category/recipes/sweets/) - [SHOP](https://www.lazycatkitchen.com/shop/) [![Lazy Cat Kitchen](https://cdn77-s3.lazycatkitchen.com/web-assets/images/lazy-cat-kitchen-logo.svg)](https://www.lazycatkitchen.com/) - [ABOUT](https://www.lazycatkitchen.com/about-us/) - [CONTACT](https://www.lazycatkitchen.com/contact/) [![Lazy Cat Kitchen](https://cdn77-s3.lazycatkitchen.com/web-assets/images/lazy-cat-kitchen-logo.svg)](https://www.lazycatkitchen.com/) # Vegan Turkish pizza (lahmacun) [REVIEW THIS RECIPE](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) [comfort food](https://www.lazycatkitchen.com/tag/comfort-food/)[easy](https://www.lazycatkitchen.com/tag/easy/)[oil-free](https://www.lazycatkitchen.com/tag/oil-free/)[yeast](https://www.lazycatkitchen.com/tag/yeast/) [JUMP TO RECIPE](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#recipe-start) # Vegan Turkish pizza (lahmacun) [REVIEW RECIPE](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) [JUMP TO RECIPE](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#recipe-start) [comfort food](https://www.lazycatkitchen.com/tag/comfort-food/)[easy](https://www.lazycatkitchen.com/tag/easy/)[oil-free](https://www.lazycatkitchen.com/tag/oil-free/)[yeast](https://www.lazycatkitchen.com/tag/yeast/) ![vegan turkish pizza lahmacun](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-800x1200.jpg) Happy Weekend, everyone! Apologies for being a bit quiet but I’ve had to take a few days off to concentrate on my website design as I found that the constant context switching was too challenging. Although it still requires a lot of work, Duncan has just finished coding the new homepage and things are already looking better than they do now and we are both glad that we’ve decided to take the plunge. Like with most things, changing something that works isn’t easy as there is always a fair amount of risk and it’s hard to fully appreciate the necessity of that change until things settle down and you are able to look back with some objectivity. I find this to be true of most things. I still remember when we were leaving our familiar and comfortable life in London for rural Greece several years ago. It was scary as heck. We were both established in our well paying corporate jobs, we lived in a nice flat, we had a bunch of like-minded friends we had met over the years and things were good, but we also had this itch to see what else is there and I had a yearning for doing something more creative in my life – the mundanity and pointlessness of my corporate job had a serious impact on my mental health. I knew something had to change but I was also really frightened as it seemed like a massive step backwards in some ways. And don’t get me wrong, it was. We went from owning a flat and having everything like we wanted it to renting again and having very little control over anything, from having job security to none, but even though we ended up leaving Greece after 4 years of sea and sunshine, we now look back and are both happy we dared to ‘go there’. It was in Greece that we both went vegan and that this blog was born. Little did I know that not only would I end up finding this creative outlet I’ve been dreaming of for all these years, but that it will also align with my core values as well as pay my bills (eventually). Duncan, who quit his job with less excitement than me, felt like his career took a hit due to his absence from a traditional workplace, but he quickly found his feet again and is now enjoying his work even more than before. Job satisfaction aside, the move taught us more self reliance and adaptability and enriched us with a unique life experience that we wouldn’t have got otherwise. Today’s recipe is something I associate with our London life, but something we have not had since and I’ve been meaning to make a vegan version of this dish for a couple of years now but never quite got round to it. The dish in question is lahmacun ([here is how to pronounce it](http://istanbulfood.com/turkish-food-pronounciation-video/)), which is often referred to as Turkish pizza although to me, it seems more like a flatbread. It’s a super thin piece of yeast dough topped with an aromatic mince meat filling, served with salad and a squeeze of lemon, rolled up and eaten like a wrap-style sandwich. I love the flavours and the concept but I’m not so keen on the meat part, of course, so I made it my own and it’s been a real winner in my house. It’s not hard to make, but I recommend using a pizza stone if you have one and if you don’t improvising one – my brother who makes a mean Roman-style pizza – uses an old metal (not teflon!!) baking tray and it works just as well. These pizza pies only need about 5 minutes in the oven so making sure the bottom gets cooked through well is very important. Other than that, it’s super easy and a perfect weekend project. Enjoy\! [If you make this recipe please tag me on Instagram using the \#lazycatkitchen hashtag and @lazycatkitchen. I love seeing your takes on my recipes\!](https://instagram.com/lazycatkitchen/) ![vegan turkish pizza lahmacun topping](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-topping-800x599.jpg) ![vegan turkish pizza lahmacun onion salad](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-onion-salad-800x599.jpg) ![vegan turkish pizza making](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-making-800x1200.jpg) ![vegan turkish pizza lahmacun top down](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-top-down-800x1200.jpg) ![vegan turkish pizza serving](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-serving-800x599.jpg) ![vegan turkish pizza lahmacun plate](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-plate-800x1200.jpg) makes 6 PREP 60 min COOKING 5 min [/svg\>](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/?print-version=true) makes 6 PREPARATION 60 min COOKING 5 min [3 reviews](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) 5\.0 [PIN](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/) [/svg\>PRINT](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/?print-version=true) [PIN THIS RECIPE](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/) INGREDIENTS DOUGH - 125 g / 1 cup white bread flour - 125 g / 1 cup plain flour - ¼ tsp sugar - 8 g / 1¼ tsp salt - 4 g / 1¼ tsp instant dried yeast - 15 ml / 1 tbsp olive oil (optional) TOPPING - ½ large white onion - 4 garlic cloves - 100 g / 3½ oz roasted red pepper (1 large) - a handful of parsley, plus more to serve - 200 g / 7 oz smoked firm tofu\* - 60 ml / ¼ cup tomato passata - 30 ml / 2 tbsp olive oil (optional) - 1½ tsp [date syrup](https://www.lazycatkitchen.com/date-syrup-silan/) or sugar - heaped ½ tsp salt, more to taste - ½ tsp black pepper - 1¼ tsp cumin - ½ (mild) smoked paprika - ½ tsp [pul biber](https://amzn.lazycatkitchen.com/pul-biber) (Turkish chilli) - 6 lemon wedges, to serve ONION SALAD\\ (optional) - 1 red onion - 15 ml / 1 tbsp olive oil - 1 tbsp lemon juice - 2 tsp [pomegranate molasses](https://amzn.lazycatkitchen.com/pomegranate-molasses) - salt, to taste - a pinch of sugar - ½ tsp [sumac](https://amzn.lazycatkitchen.com/sumac) - 3-4 tbsp chopped parsley METHOD DOUGH 1. Mix both flours, sugar, salt and instant yeast in a large mixing bowl. If using active (not instant) yeast, make sure to activate it first. 2. Make a well in the centre, add olive oil (if using) and approximately 150 ml / ½ cup + 2 tbsp of lukewarm (!) water. Mix everything together with a spoon and when everything comes together transfer the dough onto the work bench and knead for about 5-10 minutes, until the dough is elastic and smooth. 3. Place the dough ball in a clean bowl, cover with a kitchen towel and set aside in a warm place to allow the dough to rise (it should more or less double in size). TOPPING 1. Grind onion (chop it roughly first), garlic, roast pepper and parsley in a food processor and transfer the mixture into a large mixing bowl. Alternatively, grate onions and garlic finely using a box grater, chop peppers and parsley super finely with a sharp knife. 2. Grind tofu in a food processor coarsely – take care not to over process it as you want the topping to have some texture. Alternatively mince it with a fork. 3. Combine onion, garlic, red pepper and parsley paste with ground tofu, tomato passata, olive oil, date syrup, salt and spices. Adjust the level of spice (pul biber) to taste. Set aside for the flavours to mingle. ONION SALAD\\ (optional) 1. Slice red onions as thinly as you can. If you want this salad to taste milder, blanch the onions for a few seconds in boiling water and drain straight away. 2. Mix olive oil, lemon juice, pomegranate molasses, salt and sugar. Stir this dressing through the onions, sprinkle with sumac and finely chopped parsley. ASSEMBLY 1. 45 minutes before you are ready to bake, place a pizza stone in the oven and preheat the oven to 250° C / 480° F, with the fan function switched on. 2. Divide the dough into 6 equal portions using scales or eyeballing it. Form each portion into a ball, with a seam at the bottom. 3. Next, roll it out as thinly as you can on a well floured surface. 4. Top the rolled out dough with a thin layer of the filling, spreading it almost all the way to the edge. 5. Using a pizza peel or a homespun replacement, place the lahmacun on the pre-heated pizza stone and bake for about 5-6 minutes. 6. Remove from the oven and proceed with the remaining dough balls in the same manner. To keep the pizzas pliable, stack them and cover the stack with a large upside down bowl. 7. Top with fresh parsley, onion (or other) salad and a squeeze of lemon, roll up and consume. NOTES \I used tofu that doesn’t require pressing, if yours does make sure you press it or at the very least squeeze it out well before using. \\If you are not a fan of raw onions, a simple salad of assorted greens (such as rocket, gem lettuce, spinach) radishes, fennel etc. would also work well. SHARE NUTRITIONAL INFO calories 249 12% sugars 4 g 4% fats 5 g 8% saturates 1 g 4% proteins 10 g 19% carbs 39 g 15% \per lahmacun YOU MAY ALSO LIKE [![healthy carrot muffins top down](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/10/vegan-carrot-muffin-spelt-top-down.jpg)](https://www.lazycatkitchen.com/healthy-carrot-muffins/ "Healthy carrot muffins") ### [Healthy carrot muffins](https://www.lazycatkitchen.com/healthy-carrot-muffins/) [![vegan bolognese portion](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2024/01/vegan-bolognese-portion-400x600.jpg)](https://www.lazycatkitchen.com/vegan-bolognese-easy-protein-rich/ "Vegan bolognese (easy, protein-rich)") ### [Vegan bolognese (easy, protein-rich)](https://www.lazycatkitchen.com/vegan-bolognese-easy-protein-rich/) [![vegan naan top down](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2023/02/vegan-naan-top-down-400x600.jpg)](https://www.lazycatkitchen.com/vegan-naan-bread-2/ "Vegan naan bread") ### [Vegan naan bread](https://www.lazycatkitchen.com/vegan-naan-bread-2/) [![sourdough rye bread cross section](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2022/10/sourdough-rye-bread-cross-section-400x600.jpg)](https://www.lazycatkitchen.com/sourdough-rye-bread-beginner-friendly/ "Sourdough rye bread (beginner friendly)") ### [Sourdough rye bread (beginner friendly)](https://www.lazycatkitchen.com/sourdough-rye-bread-beginner-friendly/) [![vegan tahini banana bread board](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2022/09/vegan-tahini-banana-bread-board-400x600.jpg)](https://www.lazycatkitchen.com/vegan-tahini-banana-bread/ "Vegan tahini banana bread") ### [Vegan tahini banana bread](https://www.lazycatkitchen.com/vegan-tahini-banana-bread/) [![sesame noodles lunch](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2022/08/sesame-noodles-lunch-400x600.jpg)](https://www.lazycatkitchen.com/sesame-noodles/ "Sesame noodles") ### [Sesame noodles](https://www.lazycatkitchen.com/sesame-noodles/) [![vegan pretzels baked](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/10/vegan-pretzels-baked-400x600.jpg)](https://www.lazycatkitchen.com/vegan-pretzels-mustard-dip/ "Vegan pretzels with mustard dip") ### [Vegan pretzels with mustard dip](https://www.lazycatkitchen.com/vegan-pretzels-mustard-dip/) [![skordalia roasted beetroots platter](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/09/skordalia-roast-beetroots-platter-400x600.jpg)](https://www.lazycatkitchen.com/skordalia-roasted-beetroots/ "Skordalia with roasted beetroots") ### [Skordalia with roasted beetroots](https://www.lazycatkitchen.com/skordalia-roasted-beetroots/) SHOP RELATED PRODUCTS [![Pomegranate molasses](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/pomegranate-molasses-314x314.jpg)](https://amzn.lazycatkitchen.com/pomegranate-molasses "Pomegranate molasses") ### [Pomegranate molasses](https://amzn.lazycatkitchen.com/pomegranate-molasses) [BUY NOW](https://amzn.lazycatkitchen.com/pomegranate-molasses "Stainless steel baking tray") [![Pul biber](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/pul-biber-314x314.jpg)](https://amzn.lazycatkitchen.com/pul-biber "Pul biber") ### [Pul biber](https://amzn.lazycatkitchen.com/pul-biber) [BUY NOW](https://amzn.lazycatkitchen.com/pul-biber "Stainless steel baking tray") [![Sumac](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/sumac-314x314.jpg)](https://amzn.lazycatkitchen.com/sumac "Sumac") ### [Sumac](https://amzn.lazycatkitchen.com/sumac) [BUY NOW](https://amzn.lazycatkitchen.com/sumac "Stainless steel baking tray") [REVIEW or ASK a question](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/) How would you rate this recipe? This is a test string ### Leave a Reply [Cancel reply](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#respond) 5\.0 3 reviews, 8 comments REVIEWS & QUESTIONS Jevon: [REPLY](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) 16 Oct 2025 Deliciously flavorful, perfectly spiced, and satisfying—the vegan twist on this classic Turkish pizza is a delightful treat\! Sara: [REPLY](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) 19 Sep 2021 These are seriously delicious! I was a little concerned that they would be more difficult then what I wanted to take in for Sunday lunch but they were actually pretty easy and well worth the effort. I made the recipe as stated and from the moment I started cooking the first one, we knew it would be a hit. They smell exactly like real Turkish lamacun!!! My only regret is not doubling the recipe. So so good\! Laana: [REPLY](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) 17 Mar 2021 I got so excited when I saw this recipe! I've never had traditional lahmacun, but always wanted to try one (minus meat). I've made this once with soy mince, but it was rather bland and the texture wasn't right. This recipe is a game changer! Even though I had neither pomegranate molasses nor roasted pepper (I used a couple of dried tomatoes, lemon juice and some ground walnuts ) it turned out so delicious! The tofu topping tasted very strong but it mellowed perfectly after baking and the texture was very nice too. I used some leftover flat bread dough and it worked great. Next time I'll try it with pizza dough! Thank you for a great recipe\! Krishna: [REPLY](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) 14 Mar 2021 Thanks for this recipe. It was very tasty. I have seen these often in street food markets in London but never found a vegan version. It was genuinely quick to make. I made the dough the night before and after that it took just over 50 minutes to prepare everything bake the pizzas as well as to tidy up and there was enough filling for two more meals as I was just making it for myself. The first time I used a sourdough for the bread but the next time I realised I did not have any yeast so I make a kind of quick bread dough mixing flour with vegan yogurt and baking soda. I just chopped all the vegetables, parsley and tofu finely and it worked well. I did not have pomegranate molasses so I added about a teaspoon of anardana powder (ground dried pomegranate) for half a batch of the salad and used coconut sugar in place of date syrup in the filling. I didn't have pul biber either so used a couple of crushed dried chillis. reem bieber: [REPLY](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) 8 Mar 2021 how large do i roll the dough ? Ramya: [REPLY](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/#comment-form-section) 7 Mar 2021 will be making this soon with few subs i never had turkish pizza and food before i love pizza soooooooooo much will dm you if i make this and let you how it goes Thanks Raya DON'T MISS A SINGLE RECIPE Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us. 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Naturally vegan and gluten-free.RECIPE link in my bio 👈 or down here 👇 https://www.lazycatkitchen.com/stuffed-dates-bonbons/\#veganrecipe \#easyveganrecipe \#veganeaster \#vegantreats \#veganglutenfree](https://cdn77.lazycatkitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/DWuLWiwiKVS/) [If you are looking for something delicious to make ![If you are looking for something delicious to make this Easter, give these spinach and ricotta rolls a whirl. Creamy lemon and herb flavoured filling wrapped in layers crispy puff pastry. Perfect as a starter or as a main when served alongside a salad or two.RECIPE: https://www.lazycatkitchen.com/spinach-and-ricotta-rolls-vegan/\#easyveganrecipe \#veganeaster \#whatveganseat \#vegansidedish \#veganappetizer](https://cdn77.lazycatkitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/DWcGwHhiAYc/) [On the blog a recipe for yellow curry with tempeh ![On the blog a recipe for yellow curry with tempeh that's bright and light yet cosy at the same time. Perfect for this transitional time. It's not fussy to make and features easily accessible ingredients that you can gather during one trip to a supermarket. Freezes well too. 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It's kept us fed throughout some testing DIY days...👷‍♀️🪚RECIPE link in my bio 👈 or down here 👇 https://www.lazycatkitchen.com/harissa-tofu-bowl/](https://cdn77.lazycatkitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/DTnykHgiLFO/) [It's so cold and I am only 2 weeks into a 3 month ![It's so cold and I am only 2 weeks into a 3 month long DIY ⚒️ project (in a room with no radiator) so cooking batch meals that last several days in a row is what I am all about right now. This tempeh bolognese is delicious, comes together quickly (food processor does most of the work) and feeds us for days. It's full of amazing flavour and plant protein - we love it, I hope you'll too ❤RECIPE link in bio 👈 or down here 👇: https://www.lazycatkitchen.com/tempeh-bolognese/\#veganrecipe \#veganbolognese \#plantbasedprotein \#veganuary \#tempeh](https://cdn77.lazycatkitchen.com/wp-content/plugins/instagram-feed/img/placeholder.png)](https://www.instagram.com/p/DTVxvIGCF2S/) Copyright © 2026 Lazy Cat Kitchen · [Privacy Policy](https://www.lazycatkitchen.com/privacy-policy-adthrive/) ![Join our mailing list](https://cdn77-s3.lazycatkitchen.com/web-assets/images/mailing-list-sign-up-image.jpg) DON'T MISS A SINGLE RECIPE Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us. [×](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/) Type what you are looking for above and press ENTER. 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Readable Markdown	![vegan turkish pizza lahmacun](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-800x1200.jpg) Happy Weekend, everyone! Apologies for being a bit quiet but I’ve had to take a few days off to concentrate on my website design as I found that the constant context switching was too challenging. Although it still requires a lot of work, Duncan has just finished coding the new homepage and things are already looking better than they do now and we are both glad that we’ve decided to take the plunge. Like with most things, changing something that works isn’t easy as there is always a fair amount of risk and it’s hard to fully appreciate the necessity of that change until things settle down and you are able to look back with some objectivity. I find this to be true of most things. I still remember when we were leaving our familiar and comfortable life in London for rural Greece several years ago. It was scary as heck. We were both established in our well paying corporate jobs, we lived in a nice flat, we had a bunch of like-minded friends we had met over the years and things were good, but we also had this itch to see what else is there and I had a yearning for doing something more creative in my life – the mundanity and pointlessness of my corporate job had a serious impact on my mental health. I knew something had to change but I was also really frightened as it seemed like a massive step backwards in some ways. And don’t get me wrong, it was. We went from owning a flat and having everything like we wanted it to renting again and having very little control over anything, from having job security to none, but even though we ended up leaving Greece after 4 years of sea and sunshine, we now look back and are both happy we dared to ‘go there’. It was in Greece that we both went vegan and that this blog was born. Little did I know that not only would I end up finding this creative outlet I’ve been dreaming of for all these years, but that it will also align with my core values as well as pay my bills (eventually). Duncan, who quit his job with less excitement than me, felt like his career took a hit due to his absence from a traditional workplace, but he quickly found his feet again and is now enjoying his work even more than before. Job satisfaction aside, the move taught us more self reliance and adaptability and enriched us with a unique life experience that we wouldn’t have got otherwise. Today’s recipe is something I associate with our London life, but something we have not had since and I’ve been meaning to make a vegan version of this dish for a couple of years now but never quite got round to it. The dish in question is lahmacun ([here is how to pronounce it](http://istanbulfood.com/turkish-food-pronounciation-video/)), which is often referred to as Turkish pizza although to me, it seems more like a flatbread. It’s a super thin piece of yeast dough topped with an aromatic mince meat filling, served with salad and a squeeze of lemon, rolled up and eaten like a wrap-style sandwich. I love the flavours and the concept but I’m not so keen on the meat part, of course, so I made it my own and it’s been a real winner in my house. It’s not hard to make, but I recommend using a pizza stone if you have one and if you don’t improvising one – my brother who makes a mean Roman-style pizza – uses an old metal (not teflon!!) baking tray and it works just as well. These pizza pies only need about 5 minutes in the oven so making sure the bottom gets cooked through well is very important. Other than that, it’s super easy and a perfect weekend project. Enjoy\! ![vegan turkish pizza lahmacun topping](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-topping-800x599.jpg) ![vegan turkish pizza lahmacun onion salad](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-onion-salad-800x599.jpg) ![vegan turkish pizza making](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-making-800x1200.jpg) ![vegan turkish pizza lahmacun top down](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-top-down-800x1200.jpg) ![vegan turkish pizza serving](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-serving-800x599.jpg) ![vegan turkish pizza lahmacun plate](https://cdn77-s3.lazycatkitchen.com/wp-content/uploads/2021/03/vegan-turkish-pizza-lahmacun-plate-800x1200.jpg) makes 6 PREP 60 min COOKING 5 min [/svg\>](https://www.lazycatkitchen.com/vegan-turkish-pizza-lahmacun/?print-version=true) makes 6 PREPARATION 60 min COOKING 5 min 5\.0 INGREDIENTS DOUGH - 125 g / 1 cup white bread flour - 125 g / 1 cup plain flour - ¼ tsp sugar - 8 g / 1¼ tsp salt - 4 g / 1¼ tsp instant dried yeast - 15 ml / 1 tbsp olive oil (optional) TOPPING - ½ large white onion - 4 garlic cloves - 100 g / 3½ oz roasted red pepper (1 large) - a handful of parsley, plus more to serve - 200 g / 7 oz smoked firm tofu\* - 60 ml / ¼ cup tomato passata - 30 ml / 2 tbsp olive oil (optional) - 1½ tsp [date syrup](https://www.lazycatkitchen.com/date-syrup-silan/) or sugar - heaped ½ tsp salt, more to taste - ½ tsp black pepper - 1¼ tsp cumin - ½ (mild) smoked paprika - ½ tsp [pul biber](https://amzn.lazycatkitchen.com/pul-biber) (Turkish chilli) - 6 lemon wedges, to serve ONION SALAD\\ (optional) - 1 red onion - 15 ml / 1 tbsp olive oil - 1 tbsp lemon juice - 2 tsp [pomegranate molasses](https://amzn.lazycatkitchen.com/pomegranate-molasses) - salt, to taste - a pinch of sugar - ½ tsp [sumac](https://amzn.lazycatkitchen.com/sumac) - 3-4 tbsp chopped parsley METHOD DOUGH 1. Mix both flours, sugar, salt and instant yeast in a large mixing bowl. If using active (not instant) yeast, make sure to activate it first. 2. Make a well in the centre, add olive oil (if using) and approximately 150 ml / ½ cup + 2 tbsp of lukewarm (!) water. Mix everything together with a spoon and when everything comes together transfer the dough onto the work bench and knead for about 5-10 minutes, until the dough is elastic and smooth. 3. Place the dough ball in a clean bowl, cover with a kitchen towel and set aside in a warm place to allow the dough to rise (it should more or less double in size). TOPPING 1. Grind onion (chop it roughly first), garlic, roast pepper and parsley in a food processor and transfer the mixture into a large mixing bowl. Alternatively, grate onions and garlic finely using a box grater, chop peppers and parsley super finely with a sharp knife. 2. Grind tofu in a food processor coarsely – take care not to over process it as you want the topping to have some texture. Alternatively mince it with a fork. 3. Combine onion, garlic, red pepper and parsley paste with ground tofu, tomato passata, olive oil, date syrup, salt and spices. Adjust the level of spice (pul biber) to taste. Set aside for the flavours to mingle. ONION SALAD\\ (optional) 1. Slice red onions as thinly as you can. If you want this salad to taste milder, blanch the onions for a few seconds in boiling water and drain straight away. 2. Mix olive oil, lemon juice, pomegranate molasses, salt and sugar. Stir this dressing through the onions, sprinkle with sumac and finely chopped parsley. ASSEMBLY 1. 45 minutes before you are ready to bake, place a pizza stone in the oven and preheat the oven to 250° C / 480° F, with the fan function switched on. 2. Divide the dough into 6 equal portions using scales or eyeballing it. Form each portion into a ball, with a seam at the bottom. 3. Next, roll it out as thinly as you can on a well floured surface. 4. Top the rolled out dough with a thin layer of the filling, spreading it almost all the way to the edge. 5. Using a pizza peel or a homespun replacement, place the lahmacun on the pre-heated pizza stone and bake for about 5-6 minutes. 6. Remove from the oven and proceed with the remaining dough balls in the same manner. To keep the pizzas pliable, stack them and cover the stack with a large upside down bowl. 7. Top with fresh parsley, onion (or other) salad and a squeeze of lemon, roll up and consume. NOTES \I used tofu that doesn’t require pressing, if yours does make sure you press it or at the very least squeeze it out well before using. \\If you are not a fan of raw onions, a simple salad of assorted greens (such as rocket, gem lettuce, spinach) radishes, fennel etc. would also work well. NUTRITIONAL INFO calories 249 12% sugars 4 g 4% fats 5 g 8% saturates 1 g 4% proteins 10 g 19% carbs 39 g 15% \per lahmacun
Shard	184 (laksa)
Root Hash	9786393075657496184
Unparsed URL	com,lazycatkitchen!www,/vegan-turkish-pizza-lahmacun/ s443