Keto Turkish Pizza (Lahmacun)

Satisfy your cravings for traditional Turkish cuisine while staying keto-friendly with this irresistible Keto Turkish Pizza (Lahmacun). With a crispy almond and coconut flour crust, this low-carb twist on the classic Turkish flatbread is topped with a flavorful blend of spiced ground beef or lamb, fresh parsley, and aromatic vegetables like red bell pepper and onion. A hint of cinnamon and cumin adds depth to the savory topping, while a squeeze of fresh lemon brightens every bite. Perfect as a light lunch, dinner, or appetizer, this gluten-free, keto-approved recipe is ready in just 45 minutes and will transport your taste buds straight to the bustling streets of Istanbul.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 large Egg
• 1.5 cups Mozzarella cheese (shredded)
• 0.5 pounds Ground beef or lamb
• 1 tablespoon Tomato paste
• 0.5 cup Onion (finely diced)
• 0.5 cup Red bell pepper (finely diced)
• 2 cloves Garlic (minced)
• 1 teaspoon Paprika
• 0.5 teaspoons Ground cumin
• 0.25 teaspoons Ground cinnamon
• 2 tablespoons Fresh parsley (chopped)
• 1 tablespoon Olive oil
• 4 pieces Lemon wedges (for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

In a medium-sized bowl, whisk together the almond flour, coconut flour, xanthan gum, baking powder, and salt.

Step 3

In a microwave-safe bowl, melt the shredded mozzarella cheese in 30-second increments, stirring between each, until it becomes a smooth, stretchy consistency.

Step 4

Add the melted mozzarella and a whisked egg to the dry ingredients. Mix thoroughly to form a dough. If it’s sticky, chill it in the fridge for 10 minutes.

Step 5

Divide the dough into four equal portions. Roll each portion between two sheets of parchment paper into thin, round flatbreads, about 8 inches in diameter.

Step 6

Transfer the flatbreads to the prepared baking sheet. Pre-bake them in the oven for 8-10 minutes, until they are lightly golden and firm.

Step 7

While the flatbreads bake, heat olive oil in a skillet over medium heat. Add the onion, red bell pepper, and minced garlic, and sauté until soft.

Step 8

Add the ground beef or lamb to the skillet. Cook, breaking it up into small pieces, until browned. Drain any excess fat.

Step 9

Stir in the tomato paste, paprika, ground cumin, ground cinnamon, and salt. Mix until well combined, and cook for 2-3 more minutes. Remove from heat and stir in the fresh parsley.

Step 10

Spread a thin layer of the meat mixture evenly over each pre-baked flatbread.

Step 11

Return the flatbreads to the oven and bake for another 8-10 minutes, until the edges are crispy and the topping is heated through.

Step 12

Remove from the oven, let cool slightly, and serve with lemon wedges for squeezing on top.

Nutrition Facts

Serving size	(876.8g)

Amount per serving	% Daily Value*
Calories	2307.4

Total Fat 178.6g	0%
Saturated Fat 50.7g	0%
Polyunsaturated Fat 3.3g
Cholesterol 533.0mg	0%
Sodium 2812.9mg	0%
Total Carbohydrate 75.2g	0%
Dietary Fiber 31.0g	0%
Total Sugars 18.4g
Protein 119.1g	0%

Vitamin D 53.8IU	0%
Calcium 1340.9mg	0%
Iron 17.1mg	0%
Potassium 1654.5mg	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: 67.4%

Protein: 20.0%

Carbs: 12.6%