Chewy vegan naan makes the perfect base for building your own pizzas! Customize this vegan naan pizza recipe with your favourite toppings and eat them now or freeze them for later!
2cups240g all-purpose flour + an extra up to 2 tablespoons for kneading and flouring
2teaspoonsbrown sugar
1tablespoonbaking powder
1teaspoonactive instant yeast
1 1/2teaspoonsgarlic powder
1/2teaspoonsea salt
1/4teaspoonground black pepper
1/3cupwarm vegan milk you can warm it in the microwave
1/2cupGreek vegan yogurt or thick coconut cream from a can of coconut milk
1 1/2tablespoonscoconut oil or olive oil for brushing
optional vegan parmesan cheese extra garlic, parsley or cilantro, for topping
Pizza Ingredients (to be split over the 6 pieces)
1cuppizza sauce
2cupsvegan mozzarella cheese shreds
3-4tablespoonsper naan of additional toppings such as chopped bell peppers, mushrooms, vegan pepperoni
Instructions
In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
Remove from heat, then place on a wire rack to let the naan cool. Continue with the other naan pieces of bread until finished.
Naan Pizza Instructions
Preheat oven to 400F.
On each naan, spread the tomato sauce over the pizza. You don't want to go all the way to the edges. Top with the cheese, and your desired toppings. They can overlap the edges of the crust if you'd like, or you can leave it bare for a solid crust edge.
Add naan to a greased or lined baking sheet. Bake for 5-8 minutes, until the cheese is melted and the toppings are thoroughly heated through.
Remove, allow to cool, slice and serve!
Notes
If you have leftover naan pizza, wrap them and store them in the refrigerator for up to 3 days. I recommend reheating them in a 425ºF oven, but a microwave will work in a pinch.