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Shawarma Pizza on a Chickpea Crust


Pizza Dough
2 1/2 teaspoons active dry yeast (1 packet)
1 cup warm water
1 1/2 cups chickpea flour
1/2 teaspoon salt

1lb ground turkey
1 tablespoon shawarma seasoning*
2 cloves of garlic, finely minced

1 cup chopped tomatoes
1 cup diced cucumber
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 tablespoon olive oil
juice from 1/2 lemon
1 1/2 teaspoon ground sumac
1/4 teaspoon salt
freshly ground pepper
1/2 cup sliced dill pickles
4 tablespoons tahini

Mix yeast and warm water together in a small bowl, and let sit for 5-10 minutes, until foamy. Measure chickpea flour and salt into a larger bowl and whisk to combine. Pour in the yeast and water mixture and stir together. Cover with a clean dishtowel, and set aside in a warm place for 30 minutes.

Heat a large nonstick skillet over medium heat. Add the ground turkey and shawarma seasoning. Cook, stirring with a large wooden spoon to crumble, for about 5 minutes. Add the garlic and cook 2-3 minutes more, until browned. Set aside.

Preheat oven to 450ºF. Tear off four squares of parchment paper. Divide the dough into four equal portions and place each on a piece of parchment, flattening gently with your hands. Tear off a fifth piece of parchment and place it over one of the portions of dough. Use a rolling pin to gently roll to even thickness. Remove the top piece of parchment and transfer the rolled-out dough, with the bottom paper, to a baking sheet. Repeat with remaining dough. (Alternatively, do not divide the dough. Perform the same process, rolling the dough between two sheets of parchment, to form one large pizza crust, and transfer to a baking sheet.)

Divide the ground meat mixture evenly among the pizza crusts and lightly press in. Bake for 15-20 minutes, or until crusts are crisp. Remove from oven.

Meanwhile, combine the tomatoes, cucumber, red onion, and parsley in a bowl. Add the olive oil, lemon juice, sumac, salt and pepper and toss to combine.

Top each pizza with some of the salad mixture. Drizzle each with 1 tablespoon of tahini and top with sliced pickles. Slice and serve.

*Available in Middle Eastern markets. If not accessible, try a mixture of coriander, cumin, paprika, cloves, cayenne pepper, cinnamon, and black pepper.

Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 469.8
Total Fat 21.4 g
Saturated Fat 3.9 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 4.5 g
Cholesterol 80.1 mg
Sodium 786.3 mg
Potassium 320.8 mg
Total Carbohydrate 38.2 g
Dietary Fiber 10.5 g
Sugars 5.9 g
Protein 35.8 g