Vegan Lahmacun (Turkish Pizza)
Vegan Lahmacun (Turkish Pizza) swaps the traditional meat topping for a flavorful lentil and walnut mixture spread over thin dough and baked until crisp. Finished with lemon, fresh herbs, and onion, it’s a plant-based take on a Turkish classic that absolutely delivers.
Equipment
- Rolling Pin
- Food processor
- Medium skillet or sauté pan
- Sheet pan or pizza stone
Ingredients
- ¾ lb pizza dough (store-bought or homemade; divided into 4 pieces)
- Flour, for dusting and rolling
- 1¼ cup cooked brown or green lentils (about ½ cup dry)
- ½ cup walnut pieces
- ⅓ cup yellow or white onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp olive oil, plus more if needed
- 1 tsp sweet paprika (regular paprika is also fine)
- ½-1 tsp Turkish red pepper flakes (pul biber / Aleppo pepper; can sub red chili flakes if needed)
- ¾ tsp ground cumin
- ¾ tsp allspice
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup water
Toppings
- Lemon wedges (a must!)
- Diced or sliced purple onion
- Fresh parsley or cilantro
Instructions
- Prep the Dough: Divide the ¾ lb pizza dough into 4 equal pieces (about 3 oz each). Cover and set aside while you prepare the filling.
- Make the Lentil Mixture: Add 1¼ cups cooked lentils and ½ cup walnuts to a food processor. Pulse until a thick paste forms. Do not over-process—you want it combined, not completely smooth.
- Cook the Filling: Heat 2 tbsp olive oil in a medium skillet over medium heat. Add the ⅓ cup diced onion and cook until softened, about 4–5 minutes. Add the 3 garlic cloves and cook for 1 minute more.
- Add the Spices: Stir in the 2 tbsp tomato paste, 1 tsp paprika, ½–1 tsp pul biber, ¾ tsp cumin, ¾ tsp allspice, ½ tsp salt, and ¼ tsp black pepper. Cook for about 1 minute, stirring constantly, to toast the spices and break up the tomato paste. If needed or dry, add another 1 tbsp of olive oil.
- Finish the Filling: Add the lentil-walnut mixture and ¼ cup of the water. Stir until combined and cook until a soft, spreadable paste forms - just a few minutes. Drizzle in more water as needed until the mixture reaches a consistency that can easily be spread over the dough. Turn the heat off and set aside.
- Roll the Dough: Preheat oven to 425°F (218°C). Lightly flour your work surface and rolling pin. Roll each dough ball (3-ounce pieces) into a thin round, about 7–8 inches wide.
- Assemble the Lahmacun: Spread a thin layer of the lentil mixture over each round of dough, leaving a small border around the edges.
- Bake: Transfer to a sheet pan or pizza stone and bake for 7–12 minutes, depending on your oven. The dough should be cooked through, but the edges should not be deeply browned.
- Top & Serve: Remove from the oven and top with purple onion, fresh parsley or cilantro, and plenty of lemon juice. Fold or roll and enjoy immediately.
Notes
Roll It Thin: The thinner you roll the dough, the more authentic the final lahmacun will be. Aim for a thin round rather than a thick pizza crust.
Spread a Thin Layer: The topping should be spread thinly over the dough. Too much filling can make the lahmacun heavy and prevent the crust from cooking properly.
Lemon Is a Must: Don't skip the fresh lemon juice at the end. It brightens the filling and brings all the flavors together.
Traditional Toppings: Purple onion and parsley are the most traditional toppings, but cilantro works well too if that's what you have on hand.
Storage: Store leftover filling in an airtight container in the fridge for up to 4 days. Reheat and assemble fresh lahmacun as needed. The baked lahmacun can also be refrigerated and reheated in the oven until warm.
Nutrition
Serving: 1 lahmacun
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