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I'll give you you no claims as to authenticity, but I will say that this vegan take on Turkey's version of pizza is flipping delicious, and perfect for a quick supper.I’ll give you no claims as to authenticity, but I will say that this vegan take on Turkey’s version of pizza is flipping delicious, and perfect for a quick supper.

Here I’ve used a wholemeal Turkish-style flatbread from the supermarket to top with fresh and quickly sauteed ingredients so that you can have dinner on the table in less than 20 minutes. By all means make it a bit more authentic by using lamb mince (or even naturally-lean turkey mince), but this vegan version fooled my family into eating a not so popular (in our house anyway) vegan ingredient and asking for more. Result!

The authentic way to eat lahmacun is rolled up, so as well as a big mixed salad you could do with offering plenty of napkins, too. Okay, maybe only if you are messy like me. Enjoy, and have a wonderful, healthy week ahead. 🙂

I'll give you you no claims as to authenticity, but I will say that this vegan take on Turkey's version of pizza is flipping delicious, and perfect for a quick supper.

Spicy Turkish Flatbread Pizza

  • Servings: 2
  • Difficulty: easy
  • Print

Use a wholemeal/wholewheat flatbread for added fibre, but even with white flatbread this thin, tangy-spicy pizza has fibre from healthy, protein-packed tempeh and the vegetables. And, if you are making this for those averse to spice, just use slightly thinned tomato puree, or plain tomato sauce as the toppings are mild and fragrant. In other words, perfect for kids. xx

150g tempeh, defrosted if frozen (which it is in the UK)

1 tbsp + 2 tsp olive oil or organic rapeseed oil, divided use

1 red onion, divided use

1/2 tbsp each cumin seeds and fennel seeds (or 1 tbsp cumin seeds), lightly crushed

rounded 1/4 tsp ground cinnamon (more to taste)

Handful of kale, washed and ripped up into large bite-sized pieces

2 wholemeal flatbreads – I used the wonderful (and no funny ingredients) Crosta & Mollica brand available at Waitrose

2 heaped tbsp best quality harissa paste (here is a recipe for my rose harissa paste – we LOVE it and use it loads; I keep little bags of it in the freezer)

2 tsp red wine vinegar, optional

1 tsp Aleppo pepper, optional

Double handful of cherry tomatoes, sliced or halved as you wish

Handful of fresh parsley, chopped

Optional: Turkish yogurt, to serve; fried capers, to serve
I'll give you you no claims as to authenticity, but I will say that this vegan take on Turkey's version of pizza is flipping delicious, and perfect for a quick supper.


1. Preheat the oven to 200C fan/220C/400F.

2. Slice the tempeh into about 6 planks and steam for 8 minutes. This step makes the tempeh much softer and less chewy. Let the tempeh cool a bit, then crumble with your hands and set aside.

3. Heat the oil in a saute pan, finely chop half of the onions, and add to the oil. After three minutes add the spices and a good pinch of salt, along with the tempeh crumbles. Saute for about five minutes. Scrape into a bowl and cover to keep warm.

4. Wipe the pan and add 1 teaspoon of the remaining oil. Add the torn kale to the hot oil and saute until wilted and glossy.

Aleppo pepper

Aleppo pepper – fruity and not hot

5. Lay the flatbreads on a baking sheet and slather with the harissa paste. Divide the tempeh mixture between the breads and place in the hot oven for five minutes. While the bread is in thinly slice the remaining onion half and place in a small bowl with tomatoes, the last teaspoon of oil, Aleppo pepper and vinegar, if using.

6. Immediately the pizzas are taken from the oven top with the sauteed kale, raw onions, tomatoes and parsley. A drizzle of best olive oil would be welcome too. I forgot the parsley for the pics but I did add some little yellow broccoli flowers from my own, overblown, plants.

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24 thoughts on “Spicy Turkish Flatbread Pizza (Lahmacun)

  1. elliebleu says:

    This looks like a wonderful recipe for outdoor entertaining. I’m thinking of grilling the pizza and adding a plant-based plain yogurt and mint dip on the side. Great recipe!

    1. Great idea, Ellie. You know what, I’ve done no outdoor grilling at all this summer. And it is not even as though the weather has been poor. I may just have to follow your lead and get the grill out. 🙂

  2. This looks tasty and uses lots of ingredients growing in my garden right now. Can’t wait to give that harissa paste a try!

    1. Yay! My kale and chard are going crazy so I am having them sometimes twice a day. Of course I was going to put it on pizza! Do look up the harissa recipe if you like that kind of thing. I have friends who now make it more than I do!

  3. Andy Anderson says:

    Tempeh never tasted so good. Beautiful and delicious – great work.

    1. Ah thank you. As the tempeh hater in the family, I was so happy when you loved this recipe. I knew that even though it is simple I needed to share it. xxx

  4. Kellie this looks amazing! Lots of my favourite things right here. Might just have to make some harissa and give this a go as just about everything else is already in the house. Lovely : )

    1. That harissa is the key, I think. I make a batch and bag it up in 2 tbsp portions for the freezer. Failing that, add you favourite hot sauce (one with depth) to some tomato sauce and go from there! I hope you like it, Amber. 🙂

  5. Deborah Ryan says:

    Add yogurt and fried capers to mine! A fabulous way to dinner, with so much great flavor. The ease of prep is a huge plus on those extra busy days.

  6. Ish says:

    Will have to try this one soon!

  7. Sometimes I feel as if you’re looking into my refrigerator – harissa?! My son wouldn’t even sit at the table if I don’t put it in front of him!

  8. asz02011961 says:

    Looks delicious!!!

  9. chefceaser says:

    Reblogged this on Chef Ceaser.

  10. Pinnatifid says:

    Looks so good!

  11. katrinem says:

    Wow, this looks so delicious! I love vegan pizza, so much better for you as well 🙂


  12. stateeats says:

    I am with you on fooling the fam, I use soy chorizo all the time and just don’t tell them and no one is the wiser. Been doing so for years. Yeah, its a crime of omission. -Kat

    1. We all like vegan chorizo so I’m a bit luckier than most. But tempeh, yup, that has to heavily tinkered with re texture. 🙂

  13. Sally says:

    Tempeh seems to gain acceptance where tofu fails. Love how spicy this looks and sounds – always goes down well in our house. Pinned to my vegan board for when teen is home for Christmas (empty nester now).

    1. That’s really interesting because it is defs usually the other way around for most people who are trying it perhaps under a bit of duress 😉 Thanks for pinning for future use. I know about the empty nest thing so I feel your pain! I just drove mine up yesterday but yours is all the way over here!

  14. I have always wanted to try one of these turkish pizzas – the vegetarian versions seem quite plain compared to the meat ones – I hope I might try this soon – esp as the weather is heating up so I need a little meditteranean in my kitchen

    1. I know what you mean, but tempeh done this way makes it much heartier than would be achieved by veg alone. Enjoy your spring warmth!

  15. Wow so sweet.

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