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Turkish Lahmacun Pizza

A Turkish specialty, this extra-thin crust pizza is made with ground lamb or beef seasoned with fragrant cinnamon, allspice and paprika. After it’s baked, it’s topped with a cool, crisp salad for an all-in-one meal your family will love.

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Serves: 8
Hands-on Time: 20 minutes
Total Time: 40 minutes


  • 1 1/2 cups quartered cremini mushrooms
  • 1/4 yellow onion, chopped
  • 1 clove garlic, minced
  • 4 oz extra-lean ground lamb (TIP: If lamb is too adventurous for your family, try substituting with extra-lean ground beef.)
  • 3 tbsp tomato purée (aka passata)
  • 2 tbsp unsalted tomato paste
  • 3/4 tsp paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cayenne pepper, or to taste
  • 1/2 tsp sea salt, plus additional to taste
  • 1/4 tsp fresh ground black pepper, plus additional to taste
  • 1 1-lb pizza crust of your choice (whole-wheat, gluten-free or cauliflower)
  • 2 cups thinly sliced iceberg lettuce
  • 3/4 cup halved grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 2 tbsp chopped fresh flat-leaf parsley leaves
  • 4 tsp fresh lemon juice


  1. Arrange oven rack in bottom third of oven; preheat oven to 425 F.
  2. In a food processor, pulse mushrooms, yellow onion and garlic until coarsely ground. Transfer to a large bowl. Add lamb, tomato purée, tomato paste, paprika, cinnamon, allspice, cayenne, 1/2 tsp salt and 1/4 tsp pepper and mix until combined.
  3. Prepare dough: If using whole wheat dough, roll dough as thin as possible using a rolling pin, about 1/4-inch thick. If using gluten-free dough, press as thin as possible when forming crust, about 1/4-inch thick. If using cauliflower dough, it will be thin enough for this recipe.
  4. Spread lamb mixture evenly over dough, using your hands to press down. Bake until lamb is cooked through and crust is golden brown; 20 minutes for cauliflower dough and check for doneness after 12 minutes for thin-crust whole-wheat or gluten-free dough. In a medium bowl, combine lettuce, tomatoes, red onion, parsley and lemon juice. Season with additional salt and pepper. If using cauliflower crust, allow to cool for 5 minutes. Top evenly with lettuce mixture.

Nutrients Per Serving (1/8 of pizza with whole-wheat crust): Calories: 127, Total Fat: 4 g, Sat. Fat: 1 g, Carbs: 18 g, Fiber: 3 g, Sugars: 3 g, Protein: 7 g, Sodium: 258 mg, Cholesterol: 9 mg

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