Dairy-Free Turkish Pide

Experience the irresistible charm of Dairy-Free Turkish Pide, a plant-based twist on the classic Turkish flatbread stuffed with flavorful goodness. This recipe brings together a soft, golden crust and a vibrant filling of sautéed mushrooms, tender spinach, juicy cherry tomatoes, and aromatic spices like cumin and paprika. Topped with melty plant-based cheese and fresh parsley, this dairy-free delight delivers bold Mediterranean flavors in every bite. Perfect for a satisfying lunch, dinner, or even sharing as a centerpiece for gatherings, this homemade pide is easy to make and ready in under an hour and a half. Plus, its dairy-free, vegan-friendly nature ensures everyone can enjoy it!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 ml Warm water
• 7 g Active dry yeast
• 1 tbsp Cane sugar
• 400 g All-purpose flour
• 1 tsp Salt
• 3 tbsp Olive oil
• 150 g Cooked spinach (squeezed dry)
• 100 g Mushrooms (finely chopped)
• 100 g Cherry tomatoes (halved)
• 1 small Red onion (finely diced)
• 2 cloves Garlic cloves (minced)
• 1 tsp Cumin
• 1 tsp Paprika
• 0.5 tsp Salt
• 100 g Plant-based cheese (shredded)
• 10 g Fresh parsley (chopped)

Directions

Step 1

In a small bowl, combine the warm water, active dry yeast, and cane sugar. Stir until the yeast dissolves, then let it sit for 5-10 minutes until it becomes frothy.

Step 2

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

Step 3

Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and allow it to rise for about 1 hour or until it doubles in size.

Step 4

While the dough rises, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the diced red onion and minced garlic until fragrant and softened, about 2-3 minutes.

Step 5

Add the chopped mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir in the cumin, paprika, and 0.5 teaspoon salt.

Step 6

Remove the skillet from the heat and fold in the cooked spinach, halved cherry tomatoes, and shredded plant-based cheese. Set the filling mixture aside.

Step 7

Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.

Step 8

Once the dough has risen, punch it down and divide it into 4 equal portions. Roll each portion into an oval shape, about 1 cm thick, on a floured surface.

Step 9

Transfer the rolled-out dough ovals to the prepared baking sheet. Spoon the filling mixture evenly down the center of each oval, leaving the edges of the dough bare.

Step 10

Fold the edges of the dough inward to create a boat shape, pinching the ends together to seal.

Step 11

Brush the edges of the dough boats with a light layer of olive oil. Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crisp.

Step 12

Garnish the baked pide with chopped fresh parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(1294.6g)

Amount per serving	% Daily Value*
Calories	2392.7

Total Fat 73.4g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 4481.4mg	0%
Total Carbohydrate 362.7g	0%
Dietary Fiber 24.2g	0%
Total Sugars 23.4g
Protein 62.1g	0%

Vitamin D 7IU	0%
Calcium 890.5mg	0%
Iron 28.9mg	0%
Potassium 2212.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 10.5%

Carbs: 61.5%