Preheat a pizza stone in your oven at 400F.
Combine the flour, salt, garlic powder, and olive oil in a mixing bowl. In a separate bowl, combine the warm water, sugar, and yeast and allow to sit for 5 minutes.
After 5 minutes, add the warm water, sugar, and yeast combination to the mixing bowl. Stir together well (using your hands is best.) You are aiming for a sticky dough, so you may need to add additional water a little at a time until the sticky dough is achieved. Keep stirring until you get this! Add a bit of flour to the sides of the mixing bowl to keep the dough from sticking. Cover with plastic wrap, and leave in your refrigerator for around 30 minutes to allow the dough to rise.
Use a food processor (if one is available) to mince your garlic, chilies, green pepper, onion, tomato, parsley, and mint. Add 2 tbsps of tomato paste, and process again until smooth. Leave this to sit covered in your fridge for around 15 minutes. After this time you may see some excess liquid...you can pour this out to help avoid a soggy pizza!
In a separate bowl, add the salt, pepper, cumin, and allspice to your ground lamb. Mix well. Then add the contents of your food processor to the lamb and spice mix, and mix until well combined.
After 30 minutes, remove the dough from your fridge. Divide the dough into 4 round balls. (I made 4 flatbread bases with the dough I had...if you desire smaller flatbreads you can adjust accordingly.) On a floured surface, roll each dough ball out very thinly as thin as you can without the dough breaking and falling apart.
Take some of the lamb mixture, and top the dough leaving a little of the edges uncovered. You want to press the lamb into the dough a bit...but not too hard. Repeat with all remaining flatbreads.
Transfer the pizzas onto the heated pizza stone, and bake for around 15 minutes. You may have to do this twice, depending on how large your pizza stone is, etc. Keep checking every 5 minutes to ensure it is not burning and it is cooking evenly.
Ok! Admire the thing of beauty you have created, and garnish with onion tossed with sumac, parsley, and generous drizzling of lemon juice!