Golden Pressure Cooker Turkish Vegan Pizza with Rich Spiced Topping
This innovative vegan pizza features a golden, crispy flatbread base made in a pressure cooker, topped with a rich, aromatic blend of Turkish spices, lentils, and vegetables. It's a quick, flavorful, and plant-based twist on a classic, perfect for a weeknight meal.
Ingredients
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 tsp instant yeast
- 1 tsp sugar
- 3/4 cup warm water
- 1 tbsp olive oil
- 1 cup cooked brown lentils or canned, drained
- 1 tbsp tomato paste
- 1 tsp Turkish red pepper paste or substitute with more tomato paste and a pinch of paprika
- 1 tsp sumac
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 cup diced bell peppers mixed colors
- 1/2 cup red onion thinly sliced
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat to restore crispness. Make-Ahead: The lentil topping can be prepared up to 2 days in advance and stored in the fridge. Variations: Add sliced mushrooms or olives to the topping for extra flavor. For a gluten-free version, use a certified gluten-free all-purpose flour blend. Serving Suggestion: Serve with a side of vegan yogurt mixed with a pinch of sumac for dipping.