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Low-Carb Turkish Lamb Pita Breads

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Pitta bread as you once knew it might be out with all that heavy, carb laden stodgy bread, but today I’m sharing a delicious recipe using my cauliflower pitta breads as a base and topped with a super tasty Turkish lamb mince, crumbly feta, pomegranate and pine nuts.

These Ketogenic friendly pizza breads are an easy way to sneak more vegetables into your diet plus they are low-carb, light and fluffy thanks to the cauliflower.

I’m here to show you can still enjoy all your favourites on Keto, you just have to get a little bit creative! I hope you love this recipe as much as I do.

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Hands-on Overall

Nutritional values (per serving)

Net carbs8.8 grams
Protein37 grams
Fat64.2 grams
Calories791 kcal

Calories from carbs 5%, protein 19%, fat 76%

Total carbs20.2 gramsFiber11.4 gramsSugars5.3 gramsSaturated fat21.4 gramsSodium706 mg(31% RDA)Magnesium128 mg(32% RDA)Potassium872 mg(44% EMR)

Ingredients (makes 4 servings)

Cauliflower pitta base:
Turkish lamb topping:
  • 500 g ground lamb (1.1 lb)
  • 1 small red onion, chopped (60 g/ 2.1 oz)
  • 2 cloves garlic, minced
  • 2 cinnamon sticks, or 1 tsp cinnamon
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tbsp unsweetened tomato paste (15 g/ 0.5 oz)
  • 200 ml homemade stock (6.7 fl oz) - I used chicken stock
  • 1/2 tsp of chilli flakes, or to taste
  • bunch fresh mint leaves (20 g/ 0.7 oz)
  • salt and ground black pepper to taste
To serve:
  • 4 tbsp fresh pomegranate seeds (35 g/ 1.2 oz)
  • 2 tbsp of pine nuts (20 g/ 0.7 oz)
  • 100 g of fresh feta (3.5 oz)
  • 2 tbsp fresh parsley


  1. To make the cauliflower pitta breads, preheat the oven to 190 °C/ 375 °F. Chop the florets into chunks and place in a high speed food processor. Using the S blade or grating blade, pulse until it resembles a rice sized consistency. Takes about 10 seconds.
  2. Place the cauliflower rice in a bowl with 1 tablespoon of water and cook in the microwave on high for about 4 to 5 minutes (times may vary slightly depending on the wattage of your microwave.) Transfer to a muslin cloth or nut bag and squeeze out the excess water. If you don’t have muslin, a clean, fine tea towel would also work. Low-Carb Turkish Lamb Pita Breads
  3. Place the flax and chia seeds in a high speed blender like Vitamix and blitz for 10 seconds until it resembles a flour consistency. Add the baking soda, coconut flour and cauliflower.
  4. Crack open the eggs into a deep bowl. Add the olive oil and whisk with a fork. Add the dry to the wet ingredients. Season with a pinch of salt and pepper and mix well. Allow to stand for 2 minutes to thicken.
  5. Line a baking tray with greaseproof paper. Split the low carb base mix into 4 and using a spatula flatten into pitta bread shapes about 1 cm (1/2-inch) thick. Place in the oven for about 18 minutes (Option to flip over after 10 minutes but not essential). Low-Carb Turkish Lamb Pita Breads
  6. Whilst the cauliflower pitta breads are in the oven, start the Turkish lamb topping. Place the lamb mince into a dry saucepan. On a medium heat, fry the lamb for 10 minutes, breaking up the mince with a spatula so it’s nice and fine and releases its juices.
  7. Add the onion and garlic to the mince and cook for a further 5 minutes. Add the cinnamon sticks, cumin, paprika, tomato paste, salt and pepper and cook for a further 1 minute. Add the stock, turn down the heat a touch to a low-medium simmer and allow to cook for approximately a further 8 minutes, or until the stock has absorbed into the mince. Finely chop the mint leaves and parsley. Add the mint and half the parsley to the mince and mix well (reserve the remaining parsley for topping). Remove the cinnamon sticks. Low-Carb Turkish Lamb Pita Breads
  8. To serve, place a cauliflower pitta bread on a plate. Top with the Turkish lamb mince, pomegranate seeds, pine nuts, crumbled feta and a sprinkle of parsley. Eat immediately, or store in the fridge for up to 4 days. Low-Carb Turkish Lamb Pita Breads

Allergy information for Low-Carb Turkish Lamb Pita Breads

✔  Gluten free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Cauliflower, fresh
1.8 g1.2 g0.2 g15 kcal
Flaxseed (flax seeds), whole
0.2 g2.6 g5.9 g75 kcal
Chia seeds
0.5 g1.9 g3 g48 kcal
Coconut flour, organic
0.5 g0.9 g0.8 g18 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Eggs, free-range or organic
0.2 g2.8 g2.1 g31 kcal
Olive oil, extra virgin
0 g0 g16 g141 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Lamb, minced (ground), 85% lean, 15% fat, raw
0 g21.4 g25.9 g319 kcal
Onion, red, fresh
1 g0.2 g0 g6 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Cinnamon, spices
0.2 g0 g0 g2 kcal
Cumin, ground
0.3 g0.2 g0.2 g3 kcal
Paprika, spices
0.1 g0.1 g0.1 g2 kcal
Tomato purée (paste, unsweetened)
0.3 g0.1 g0 g1 kcal
Chicken stock (broth), chicken only, homemade
0 g1 g1 g13 kcal
Peppers, chile (chili), flaked and dried, spices
0.2 g0.1 g0.1 g2 kcal
Mint, fresh
0.3 g0.2 g0 g4 kcal
Pomegranates, raw
1.3 g0.1 g0.1 g7 kcal
Pine nuts
0.5 g0.7 g3.4 g34 kcal
Feta cheese
1 g3.6 g5.3 g66 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Total per serving
8.8 g37 g64.2 g791 kcal
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Jo Harding
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Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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