Gluten Free Lahmacun (Turkish Pizza)
This gluten free lahmacun (lahmajo) recipe is actually very close to authentic Turkish food known as Turkish Pizza. With this GF lahmacun food recipe, you can be the envy of your friends who still eat the old, pre-gluten-free way. If you've
Lahmacun is a thin Turkish flatbread topped with a layer of spiced minced meat, onion, and herbs, baked very quickly in a hot oven and rolled up to eat. The base is traditionally wheat-flour; this recipe uses a gluten-free flour blend that rolls out thin and stays crisp.
The topping itself is naturally gluten-free, so the work here is in the base. Roll it as thin as possible and bake very hot.
Recipe
Gluten Free Turkish Pizza (Lahmacun) Recipe
It's a Turkish pizza crust made from gluten-free ingredients, so you can eat it without feeling guilty!
Ingredients
For the flatbread dough
- 1 cup ( 236.59 g ) water (warm)
- 1 cup ( 244 g ) milk (warm)
- ½ cup ( 112 g ) oil
- 1 tsp sugar
- 2 tsp salt
- 1 pack instant yeast (fresh yeast is also fine)
- 700 gr gluten free flour (around 6 water glass)
Method
- In a large bowl, combine the warm water, milk, and sugar.
- Then add the yeast and let it sit for 5"“10 minutes to dissolve.
- Knead the dough with the oil, salt, and add the flour slowly until it is not soft and does not stick to your hands.
- Cover and let it sit aside for 1 hour to ferment.
- In a separate bowl, we make the minced meat combination for the lahmacun while the dough ferments.
- We topped our minced meat with finely diced onion, pepper, and garlic
- In a separate bowl, grate the tomato and mix in 2 teaspoons of pepper paste.and then pour it over our minced beef mixture.
- Finally, mix the dough thoroughly with the oil, spices, and salt.
- We divide the dough into palm-sized meringues after it has fermented.
- Dust the bottoms of the meringues with flour and spread them out thinly.
- Spread 2 spoonfuls of the minced beef mixture on top and bake for 5"“6 minutes at 200 degrees.
- Alternatively, we cook it for around 5 minutes in a fireproof skillet or pizza pan with a lid.
- Delicious, enjoy!
Nutrition (per serving)1095 kcal· 1 serving
Estimated. Numbers come from the original recipe and may not be exact.
Why a gluten-free lahmacun works
A traditional lahmacun base is more like a crisp flatbread than a pizza dough — it doesn't need to rise much. That makes it well suited to gluten-free flour, which doesn't develop gluten structure but can still make a thin, crisp base when rolled out and baked fast and hot.
A binder like xanthan gum or psyllium husk gives the dough enough stretch to roll out without tearing. The very hot oven gets the topping cooked and the base crisp in the same 8–10 minutes.
Ingredient notes
Gluten-free flour blend: a blend of rice flour, tapioca, and a small amount of buckwheat or sorghum rolls out thinnest. A standard 1:1 GF flour blend with xanthan gum also works.
Binder: xanthan gum (about 1 tsp per 250 g flour) or psyllium husk (1 tbsp). One or the other — they don't need to be combined.
Minced meat: beef or lamb is traditional. Use a higher-fat mince (around 15–20% fat) so the topping doesn't dry out at high heat.
Onion and pepper: grate or finely chop both. Squeeze out any excess water before mixing with the meat — a wet topping will soften the base.
Spices: paprika (sweet and a touch of hot), cumin, sumac if you can find it. Pomegranate molasses adds the classic tang.
How to make gluten-free lahmacun (in short)
Make the dough by combining the flours, salt, yeast, and water. Knead briefly and rest for 30 minutes. Roll into thin rounds (about 2–3 mm). Top with the meat mixture in a thin even layer right to the edge. Bake at 230°C / 450°F for 8–10 minutes.
See the recipe card above for full measurements and the step-by-step instructions.
Tips for crisp lahmacun
Roll thin: aim for 2–3 mm thick. Too thick and it cooks more like a pizza than a flatbread.
Preheat the tray: bake on a hot baking tray or pizza stone for a crisp underside.
Thin topping layer: the meat mixture should be a thin film, not a mound. Spread it right to the edge.
Watch the oven: 8–10 minutes total. Lahmacun is meant to be soft enough to roll, not fully hard.
Serve immediately: with a squeeze of lemon, fresh parsley, and a quick salad. Roll up to eat.
How to store lahmacun
Fridge: wrap cooled lahmacun in foil and refrigerate for up to 3 days. Reheat in a hot oven for 4–5 minutes.
Freezer: stack with parchment between layers, wrap, and freeze for up to 1 month. Reheat from frozen at 200°C for 6–8 minutes.
Make-ahead dough: the dough can be made a day ahead and kept in the fridge, covered. Bring to room temperature before rolling.
More gluten-free recipes
For more savoury gluten-free dinners, browse our gluten-free dinner recipes or our gluten-free bread section. If you're cooking through the recipes, you might also like quick gluten-free bread.
FAQ
Frequently asked questions
What is lahmacun?
A traditional Turkish flatbread topped with a thin layer of spiced minced meat, onion, and herbs, baked very quickly in a hot oven and rolled up to eat.
Is lahmacun usually gluten-free?
No — the base is wheat flour. This recipe uses a gluten-free flour blend so the base is thin and crisp without gluten. The topping is naturally gluten-free as long as the meat and spices are not contaminated.
What flour blend works best for gluten-free lahmacun?
A blend of rice flour, tapioca, and a binder (xanthan gum or psyllium husk) rolls out the thinnest. A 1:1 GF flour blend with xanthan also works for a slightly softer base.
Can I freeze gluten-free lahmacun?
Yes — cook fully, cool, layer between baking paper, and freeze for up to 1 month. Reheat in a hot oven for 4–5 minutes straight from frozen.