Go Back

Turkish Pizza - Lahmacun (Vegan, Gluten-free)

Now I have tried to create a vegan and gluten-free version of Lahmacun. I just love how you can add loads of fresh salad to it. :)
Course Lahmacun
Cuisine Turkish
Servings 4 Lahmacun

Ingredients
  

For the pizza base:

  • 140 g buckwheat flour
  • 140 g brown rice flour
  • 65 g tapioca starch
  • 2 tablespoon fiber husk
  • 1 teaspoon salt
  • 1 cup warm water
  • 2 teaspoon active dried yeast
  • 1 teaspoon coconut sugar
  • 1/2 cup warm water
  • 2 tablespoon olive oil
  • 1 tablespoon apple cider vinegar

For the pizza topping:

  • 300 g fu
  • 1/2 onion
  • some oil
  • 2 teaspoon ground paprika
  • 1/2 teaspoon ground hot paprika
  • salt to taste
  • 500 ml passata
  • 3-4 garlic cloves

For the salad:

  • 1/4 red cabbage
  • 1/4 white cabbage
  • 1-2 carrots
  • 1/2 onion
  • some salt

Instructions
 

  • I start with the cabbage because it gets juicier when you sprinkle it with some salt and let it rest for a while. After I have removed the trunk I cut it into very thin slices, chuck it in bowl, sprinkle with salt and toss it for a while.
  • Then start with the pizza topping. This way it will have cooled off when the pizza base is ready to go. Drain the tofu and press any excess liquid out with your (clean) hands. Place on a plate and crumble to small pieces. Peel and chop the onion to fine cubes.
  • Heat some olive oil in a medium sized frying pan and add the onions. Cook for a few minutes, then add the tofu, cooking it until it gets relatively dry.
  • Sprinkle with the ground paprika and stir well. Then pour in the passata and bring to boil again. Place aside to cool down.
  • For the pizza base mix the dry ingredients in a medium sized bowl. Add the dried yeast to the 1 cup warm water and stir well to dissolve. Then add the sugar, stir again and let rest until foamy on top (approx. 10 minutes).
  • Pour the yeast mixture into the bowl with the dry ingredients. Add olive oil, vinegar and 1/2 cup water. Stir well until well mixed. Cover with a clean dishwashing towel and place in a warm spot for half an hour. In the meantime you can prepare the rest of the salad.
  • Grate the carrots into fine strips. Cut the onions into very thin slices.
  • Peel and mince the garlic. Add it to the tofu tomato sauce.
  • Dust the surface with some flour and pour the dough onto it. Knead the dough for a few minutes. If it is too sticky, sprinkle some more flour on it.
  • Divide the dough into four portions and roll them into flat and quite thin pizza bases. Turn them upside down, this way they won’t crack open when they get rolled up later. Let rest in a warm spot for another 15 minutes. Preheat the oven to 190°C in the meantime.
  • After the the dough has rested for a while, spread a thin and even layer of the tomato-tofu-sauce. Place in the oven and bake for approx. 10 minutes, or until the top is dry and the borders golden but not too dry.
  • Add salad on top of the pizza, roll it up, wrapping it with aluminum foil at the same time. Fold the end of the aluminum foil around the corner of the bottom.

Notes

Enjoy! :))
Keyword Buckwheat, Lahmacun, Tofu, Turkish Pizza