During my young teenage years I preferred Turkish food as my fast food – so glad about that now! So I would have Doner Kebab (in bread with lots of fresh salad) or Turkish Pizza, also called Lamachum, which would be filled with fresh salad and then rolled up. You would always get the questions: yogurt, garlic or hot? Which was referring to the sauce 🙂
When I went vegan at 17, the years of doner with meat and Turkish pizza were over. But I would still enjoyed the bread filled with falafel and salad.
Every now and then I think about that yummy pizza. And now I have tried to create a vegan and gluten-free version of it. I just love how you can add loads of fresh salad to it. But you’ll have to wrap it in some aluminum foil otherwise it gets quite messy. Not sure yet how I could replace the foil with something more sustainable…
For 4 Lamachum you’ll need:
For the pizza base:
1 cup (140g) buckwheat flour
1 cup (140g) brown rice flour
1/2 cup (65g) tapioca starch
2 tablespoon fiber husk
1 teaspoon salt
1 cup warm water
2 teaspoon active dried yeast
1 teaspoon coconut sugar
1/2 cup warm water
2 tablespoon olive oil
1 tablespoon apple cider vinegar
For the pizza topping:
1 tofu (approx. 300g)
2 teaspoon ground paprika
1/2 teaspoon ground hot paprika
salt to taste
3-4 garlic cloves
For the salad:
1/4 red cabbage
1/4 white cabbage
I start with the cabbage because it gets juicier when you sprinkle it with some salt and let it rest for a while.
After I have removed the trunk I cut it into very thin slices, chuck it in bowl, sprinkle with salt and toss it for a while.
Then start with the pizza topping. This way it will have cooled off when the pizza base is ready to go.
Drain the tofu and press any excess liquid out with your (clean) hands.
Place on a plate and crumble to small pieces.
Peel and chop the onion to fine cubes.
Heat some olive oil in a medium sized frying pan and add the onions.
Cook for a few minutes, then add the tofu, cooking it until it gets relatively dry.
Sprinkle with the ground paprika and stir well.
Then pour in the passata and bring to boil again. Place aside to cool down.
For the pizza base mix the dry ingredients in a medium sized bowl.
Add the dried yeast to the 1 cup warm water and stir well to dissolve. Then add the sugar, stir again and let rest until foamy on top (approx. 10 minutes).
Pour the yeast mixture into the bowl. Add olive oil, vinegar and 1/2 cup water.
Stir well until well mixed.
Cover with a clean dishwashing towel and place in a warm spot for half an hour.
In the meantime you can prepare the rest of the salad.
Grate the carrots into fine strips. Cut the onions into very thin slices.
Peel and mince the garlic. Add it to the tofu tomato sauce.
Dust the surface with some flour and pour the dough onto it. Knead the dough for a few minutes. If it is too sticky, sprinkle some more flour on it.
Divide the dough into four portions and roll them into flat and quite thin pizza bases. Turn them upside down, this way they won’t crack open when they get rolled up later.
Let rest in a warm spot for another 15 minutes. Preheat the oven to 190°C in the meantime.
After the the dough has rested for a while, spread a thin and even layer of the tomato-tofu-sauce.
Place in the oven and bake for approx. 10 minutes, or until the top is dry and the borders golden but not too dry.
Add salad on top of the pizza, roll it up, wrapping it with aluminum foil at the same time. Fold the end of the aluminum foil around the corner of the bottom.