Paleo Turkish Pizza (Lahmacun)

Savor a slice of tradition with a healthy twist in this **Paleo Turkish Pizza (Lahmacun)**! Crafted with a grain-free crust made from almond, tapioca, and coconut flours, this paleo-friendly recipe transforms the classic Middle Eastern dish into a guilt-free indulgence. Topped with a flavorful layer of spiced ground lamb or beef, fragrant herbs, and vibrant vegetables like red bell peppers and tomatoes, this dish bursts with bold, authentic flavors. It comes together in just 40 minutes, making it perfect for a wholesome weeknight meal or a party-friendly appetizer. Serve with a squeeze of fresh lemon juice and watch this nutrient-packed delight become a family favorite. Perfect for those following a paleo lifestyle or anyone seeking a gluten-free dinner option, this recipe balances tradition with health-conscious creativity!

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1.5 cups almond flour
• 0.5 cups tapioca flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 0.5 teaspoons sea salt
• 2 tablespoons olive oil
• 1 whole egg
• 0.25 cups warm water
• 0.5 pounds ground lamb or beef
• 0.5 medium onion, finely diced
• 1 medium tomato, finely diced
• 0.25 cups fresh parsley, chopped
• 0.5 medium red bell pepper, finely diced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground sumac (optional)
• 0.5 teaspoons red pepper flakes
• 0.25 teaspoons black pepper
• 1 whole fresh lemon wedges (for serving)

Directions

Step 1

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

Step 2

In a mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and sea salt.

Step 3

Add olive oil, the egg, and warm water to the dry mixture. Mix until a dough forms. If it's too sticky, add a bit more tapioca flour.

Step 4

Divide the dough into two portions and roll each portion out between two pieces of parchment paper into thin rounds, about 8 inches in diameter. Transfer to the baking sheet.

Step 5

In a skillet over medium heat, cook the ground lamb or beef until lightly browned. Drain excess fat if needed.

Step 6

Add onion, tomato, parsley, red bell pepper, tomato paste, paprika, cumin, sumac (if using), red pepper flakes, and black pepper to the skillet. Stir and cook for 3-4 minutes until well combined.

Step 7

Spread the meat mixture evenly over each rolled-out crust, pressing it slightly into the dough.

Step 8

Bake for 12-15 minutes or until the crust is golden and the topping is cooked through.

Step 9

Remove from the oven and let the Lahmacun cool slightly.

Step 10

Serve with fresh lemon wedges for squeezing over the top. Enjoy immediately!

Nutrition Facts

Serving size	(962.7g)

Amount per serving	% Daily Value*
Calories	2146.1

Total Fat 156.7g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 4.4g
Cholesterol 377.4mg	0%
Sodium 1945.0mg	0%
Total Carbohydrate 124.6g	0%
Dietary Fiber 31.8g	0%
Total Sugars 22.0g
Protein 84.7g	0%

Vitamin D 48IU	0%
Calcium 588.2mg	0%
Iron 18.0mg	0%
Potassium 2195.5mg	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: 62.7%

Protein: 15.1%

Carbs: 22.2%