Easy & Delicious Homemade Vegan Naan Pizza Recipe (Freezer-Friendly!)
Craving a quick, personal pizza that’s bursting with flavor and completely plant-based? Look no further! This vegan naan pizza recipe offers the perfect solution for a delightful meal, allowing you to load up on all your favorite toppings. It’s incredibly versatile, easy to customize, and even freezer-friendly, making it ideal for meal prep or a spontaneous weeknight dinner.
Naan, with its distinct chewy texture and slightly puffy rise, serves as an absolutely incredible foundation for a pizza. Traditionally, naan often contains ghee, which means it isn’t suitable for a vegan diet. However, once you discover the magic of homemade vegan naan (and even vegan garlic naan!), the possibilities for plant-based culinary creations become endless. My mission, after perfecting those naan recipes, was clear: transform them into personal-sized pizzas that everyone could enjoy.
This delightful vegan naan pizza recipe begins with a batch of my signature homemade naan. The dairy found in traditional recipes is cleverly replaced with plant-based alternatives like vegan milk, yogurt, or rich coconut cream, alongside coconut oil for that perfect texture and flavor. After preparing your fluffy naan, it’s time to unleash your creativity with the toppings! Spread a generous layer of your favorite pizza sauce, sprinkle on a good amount of melty plant-based mozzarella, and then pile on an assortment of savory faux meats, vibrant vegetables, or even a controversial yet delicious touch of pineapple if that’s your jam.
One of the most remarkable aspects of this recipe is its incredible convenience. You can effortlessly prepare a batch of these pizzas and freeze them, providing a stash of quick and easy lunches or dinners for busy days. The recipe is also simple to double, allowing you to prep an even larger quantity to keep on hand. There’s truly no better, more satisfying way to enjoy a delicious, customizable vegan naan pizza whenever the craving strikes!
Naan vs. Pizza Dough: Understanding the Delicious Differences
While naan and traditional pizza dough share fundamental ingredients like flour, water, and yeast, they are not quite identical, and these subtle differences contribute to their unique culinary applications. The primary distinction lies in the addition of fats and sometimes dairy (or vegan alternatives) in naan dough, which is typically absent in a standard pizza dough recipe. Naan commonly incorporates ingredients like yogurt, milk, or ghee (or their plant-based equivalents in vegan naan), along with a touch of oil. These additions impart a richer flavor, a softer crumb, and that characteristic pliable, slightly chewy texture that makes naan so distinct. This added fat also contributes to naan’s ability to puff up beautifully when cooked, creating pockets of air within the bread.
In contrast, a classic pizza dough is generally leaner, made primarily with just flour, yeast, salt, and water, sometimes with a minimal amount of olive oil. Its purpose is to create a crispier crust that can withstand various toppings without becoming soggy, offering a different mouthfeel entirely. The simplicity of pizza dough allows the toppings to truly shine, providing a sturdy, neutral base. While both are fantastic bread bases, naan’s inherent richness and tender texture make it a standout choice for a personal pizza that feels a little more gourmet and less like a basic flatbread.
Key Ingredients for Your Perfect Vegan Naan Pizza
Below you’ll find essential information about the ingredients. For the complete list of quantities and detailed instructions, please refer to the FULL recipe card located further down the page.
For the Homemade Vegan Naan:
- All-purpose flour: The foundation of our naan. You’ll need a specific amount for the dough itself, plus a little extra for dusting your work surface and hands during kneading to prevent sticking and ensure a smooth process.
- Brown sugar: This isn’t just for sweetness; it acts as food for the yeast, helping it activate and rise efficiently, contributing to the naan’s soft texture.
- Baking powder: Works in conjunction with the yeast to give the naan an extra lift and tenderness, ensuring it’s light and fluffy.
- Active instant yeast: The magical ingredient that makes our naan rise. Instant yeast is convenient as it doesn’t require proofing beforehand. Ensure it’s active for best results.
- Garlic powder: Infuses the naan dough with a subtle, aromatic garlic flavor that enhances the overall taste, making it even more delicious as a pizza base.
- Sea salt: Essential for seasoning the dough, balancing the flavors, and also regulating yeast activity.
- Ground black pepper: Adds a hint of warmth and a touch of savory spice to the naan.
- Warm vegan milk: Crucial for activating the yeast. Any unflavored plant-based milk (almond, soy, oat) will work perfectly. Ensure it’s warm, but not hot, to keep the yeast alive.
- Greek vegan yogurt or thick coconut cream: These ingredients are vital for achieving the traditional naan texture – tender, slightly tangy, and moist. Use a thick, full-fat coconut cream from a can, scooping only the thick part.
- Coconut oil or olive oil: Used in the dough for richness and moisture, and also for brushing onto the naan before cooking to achieve a golden-brown exterior and prevent sticking.
- Optional flavor boosters: Vegan Parmesan cheese, extra garlic, fresh parsley, or cilantro: These can be kneaded into the dough or sprinkled on top before cooking the naan for an extra layer of flavor.
For Assembling Your Vegan Naan Pizzas:
- Pizza sauce: A good quality sauce is key. Feel free to use your favorite store-bought brand for convenience, or whip up a batch of homemade pizza sauce or even a simple marinara sauce.
- Vegan mozzarella cheese shreds: Choose a brand known for its melting capabilities. The goal is a gooey, cheesy top layer that mimics traditional pizza.
- Your choice of toppings: Get creative! Some popular options include chopped bell peppers for sweetness and crunch, mushrooms for an earthy umami, and savory vegan pepperoni for a classic touch. Don’t be afraid to experiment with other vegetables, plant-based meats, or even fruits like pineapple!
Step-by-Step Guide: Crafting Your Vegan Naan Pizza
For ultimate convenience, you can prepare the homemade vegan naan a day or two in advance. Store it in an airtight container at room temperature, and it will be perfectly ready for pizza assembly when you are.
Part 1: Making the Perfect Vegan Naan Base
1. Combine the Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, brown sugar, baking powder, active instant yeast, garlic powder, sea salt, and ground black pepper. Whisking ensures all ingredients are evenly distributed, which is crucial for uniform texture and flavor.
2. Incorporate the Wet Ingredients: Create a small well in the center of your dry ingredient mixture. Pour in the warm vegan milk and the Greek vegan yogurt (or thick coconut cream). Using a sturdy spatula or a wooden spoon, gently mix from the center outwards until a shaggy, somewhat sticky dough begins to form. Avoid overmixing at this stage.
3. Knead the Dough: Lightly flour a clean work surface. Turn the shaggy dough out onto the floured surface. Dust your hands with a little flour, then begin to fold the dough over itself. Knead for approximately 3 minutes, using the heels of your hands and knuckles to push and pull the dough. The dough will feel quite sticky initially, but resist the urge to add too much flour. You can add up to 2 additional tablespoons of flour, one tablespoon at a time, only if absolutely necessary to make it manageable, but a slightly sticky dough results in tender naan. Focus on developing the gluten.
4. Allow the Dough to Rise: Lightly oil the ball of kneaded dough and place it back into the bowl. Cover the bowl snugly with plastic wrap or a clean kitchen towel. Find a warm spot on your counter (like near a sunny window or above a preheating oven) and let the dough rise for about 30 minutes. During this time, the yeast will activate, and the dough should visibly double in size, becoming light and airy.
5. Form the Naan Rounds: Once risen, gently punch down the dough to release the air. Divide the dough into 6 equal portions. Roll each portion into a smooth ball. On your lightly floured surface, take one ball at a time and press it down with the palm of your hand. Then, using a floured rolling pin, roll each flattened ball into an oblong or oval shape, roughly 6 to 8 inches in length. This individual shaping ensures each naan is perfectly sized for a personal pizza.
6. Prepare for Cooking: Place a large skillet, preferably cast iron, over medium-high heat and allow it to get sufficiently hot. While the skillet heats, lightly brush both sides of each formed naan piece with coconut or olive oil. If you’re using optional seasonings like extra garlic, parsley, or vegan Parmesan, sprinkle them onto the oiled naan now.
7. Cook the Naan: Add about a teaspoon of coconut or olive oil to the hot skillet for each naan piece. Carefully place one piece of naan into the hot pan. Cook for approximately 30 to 60 seconds, or until you start to see bubbles forming on the surface and slightly darkened, blistered spots appear on the underside. Flip the naan over and cook for another 30 to 60 seconds on the second side, until it’s also golden-brown with dark spots.
8. Finish and Cool: Transfer the freshly cooked naan to a wire cooling rack to prevent it from becoming soggy. Repeat the cooking process with the remaining naan dough, adding a little more oil to the pan as needed for each piece. Your homemade vegan naan is now ready to become delicious pizzas!
Part 2: Assembling and Baking Your Vegan Naan Pizzas
1. Prepare Your Oven and Baking Sheet: Preheat your oven to 400ºF (200ºC). Prepare a baking sheet by lightly greasing it or lining it with parchment paper or a silicone mat. This prevents sticking and makes cleanup easier.
2. Assemble Your Pizzas: Place each cooked naan bread on the prepared baking sheet. Spoon your chosen pizza sauce onto the naan, spreading it evenly but leaving a small border around the edges for a crust. Next, generously scatter the vegan cheese shreds over the sauce. Finally, arrange your desired toppings over the cheese. Don’t overload the naan, as too many toppings can make the crust soggy. Aim for a balanced distribution of flavor and texture.
3. Bake to Perfection: Carefully place the assembled pizzas, still on the baking sheet, into your preheated oven. Bake for approximately 5 to 8 minutes. Keep an eye on them; the pizzas are ready when the vegan cheese is beautifully melted and bubbly, and the toppings are warmed through and perhaps slightly caramelized. The naan crust should also be slightly crispy at the edges.
4. Serve and Enjoy: Once baked, carefully remove the pizzas from the oven. Allow them to cool for a minute or two before slicing and serving. This brief cooling period helps the cheese set and prevents burns. Enjoy your delicious, homemade vegan naan pizzas!
Expert Tips for Vegan Naan Pizza Success
Achieving the perfect vegan naan pizza is simple with a few helpful pointers:
- Managing Sticky Dough: When making the naan dough, it will initially be quite sticky. This is normal and desired for a tender naan. Only add additional flour (up to 2 tablespoons, one at a time) if the dough is truly unmanageable. The amount needed can vary based on humidity; in drier climates or winter, you might need less or no extra flour, whereas in humid conditions, a bit more might be necessary.
- Rimmed Baking Sheets are Your Friend: Using a baking sheet with a rim is highly recommended. This simple feature prevents your beautifully assembled naan pizzas from sliding off the pan when you’re transferring them into and out of the hot oven, ensuring a mess-free baking experience.
- Choose Your Vegan Cheese Wisely: The quality of your vegan cheese can significantly impact your pizza experience. Most shredded vegan mozzarella brands are specifically formulated to melt well, providing that desirable gooey texture. However, some block or wedge vegan cheeses are primarily designed for snacking and may not melt as smoothly when heated. Always check the product description for “meltable” qualities.
- Don’t Overload the Toppings: While it’s tempting to pile on every topping imaginable, an excessive amount can lead to a soggy crust and uneven cooking. Aim for a balanced distribution that allows each ingredient to cook properly and the naan to maintain its structure.
- Pre-cook Watery Vegetables: If you’re using vegetables with high water content, such as mushrooms or bell peppers, consider briefly sautéing them beforehand. This helps to draw out excess moisture, preventing your pizza from becoming watery during baking.
- Utilize a Pizza Stone for Extra Crispness: For an even crispier crust, preheat a pizza stone in your oven while it comes to temperature. Slide the assembled naan pizzas directly onto the hot stone (using parchment paper for easy transfer if needed). The intense heat from the stone will create a wonderfully crunchy base.
Unleash Your Creativity: Vegan Naan Pizza Flavor Ideas
While a classic tomato and mozzarella vegan naan pizza is always a winner, there’s absolutely no need to limit yourself! The beauty of these personal pizzas is their incredible adaptability. Think of your naan as a blank canvas waiting for your culinary masterpiece. Here are some inspiring ideas to get your creative juices flowing:
- Sweet & Savory BBQ Chickpea Pizza: Layer your naan with a tangy barbecue sauce, sweet pineapple chunks, thinly sliced red onions, and protein-packed chickpeas. This combination, inspired by my Vegan Spicy BBQ Chickpea Pizza, offers a burst of flavors that’s both comforting and exciting.
- Classic Caprese with a Twist: Create an elegant caprese-style pizza by topping your naan with fresh slices of ripe tomatoes, creamy vegan mozzarella, fragrant fresh basil leaves, and a drizzle of rich balsamic reduction after baking. It’s simple, sophisticated, and utterly delicious.
- Summer Harvest Peach & Pesto Pizza: Give your naan pizza a vibrant, summery feel. Spread a luscious basil pesto base, then arrange slices of fresh peaches, sweet corn kernels, and a sprinkle of homemade vegan Parmesan. This unique combination, reminiscent of my Grilled Peach, Basil and Vegan “Goat” Cheese Pizza, is surprisingly harmonious and incredibly fresh.
- Mediterranean Inspired: Use a hummus base instead of tomato sauce. Top with Kalamata olives, sun-dried tomatoes, artichoke hearts, spinach, and crumbled vegan feta cheese. A sprinkle of oregano completes this flavorful journey.
- Spicy Mexican Fiesta: Swap the pizza sauce for a black bean and corn salsa. Add seasoned vegan ground beef, sliced jalapeños, and a blend of vegan cheddar and mozzarella. Finish with fresh cilantro and a dollop of vegan sour cream after baking.
- Breakfast Naan Pizza: Perfect for brunch! Use a light cashew cream sauce or a simple vegan béchamel. Top with crumbled tofu scramble, vegan bacon bits, chopped chives, and a touch of vegan cheddar.
Storing and Reheating Your Vegan Naan Pizza Leftovers
Should you find yourself with the rare treat of leftover vegan naan pizza – a true testament to self-restraint! – proper storage and reheating can ensure they remain just as delicious. Wrap any cooled leftover pizzas tightly in plastic wrap or aluminum foil, then transfer them to an airtight container. They will keep well in the refrigerator for up to 3 days. For reheating, I highly recommend using a 425ºF (220ºC) oven or a toaster oven. This method crisps up the crust beautifully and melts the cheese without making it rubbery. If you’re short on time, a microwave can be used, but be aware that the crust might lose some of its crispness.
Freezing Vegan Naan Pizzas for Future Feasts
One of the most appealing features of this vegan naan pizza recipe is its excellent freezer-friendly nature, making it a fantastic option for meal prepping. You can freeze these pizzas either before or after baking, but for the absolute best results and a fresh-baked taste experience, I highly recommend freezing them before baking, once the toppings have been added. This ensures the toppings don’t dry out or overcook upon reheating.
To freeze, first ensure your assembled but unbaked naan pizzas are completely cool (if the naan was just made). Place each pizza on a baking sheet and freeze for about an hour until firm. This “flash freezing” prevents them from sticking together. Once firm, wrap each individual pizza tightly in plastic wrap, then place them into a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, simply remove a frozen pizza, place it on a prepared baking sheet, and bake according to the recipe instructions. You’ll likely need to add an extra 5-10 minutes to the baking time to account for the pizzas starting from a frozen state. This method ensures a perfectly hot, bubbly, and delicious pizza whenever you need a quick, satisfying meal.
Enjoy, friends! We hope you love this vegan naan pizza recipe as much as we do. If you make it, please don’t forget to snap a photo and tag #jessicainthekitchen on Instagram! Your creations inspire us. We’d also be thrilled if you could leave a comment below and give the recipe a rating. Thank you so much for your support!
Vegan Naan Pizza
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Ingredients
- 2 cups all-purpose flour, 240g, + an extra up to 2 tablespoons for kneading and flouring
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk, you can warm it in the microwave
- 1/2 cup Greek vegan yogurt, or thick coconut cream from a can of coconut milk
- 1 1/2 tablespoons coconut oil, or olive oil for brushing
Optional toppings for Naan
- vegan Parmesan cheese
- extra garlic
- parsley, or cilantro
Pizza Ingredients (to be split over the 6 pieces of Naan)
- 1 cup pizza sauce
- 2 cups vegan mozzarella cheese shreds
- 3-4 tablespoons per naan of additional toppings such as chopped bell peppers, mushrooms, vegan pepperoni
Instructions
For the Vegan Naan:
- In a large bowl, combine the all-purpose flour, brown sugar, baking powder, instant yeast, garlic powder, sea salt, and ground black pepper. Whisk these dry ingredients thoroughly until well combined.
- Form a well in the center of the dry ingredients. Pour the warm vegan milk and Greek vegan yogurt (or thick coconut cream) into the well. Using a spatula or wooden spoon, mix from the center, gradually incorporating the dry ingredients until a shaggy, slightly sticky dough forms. Be careful not to overmix.
- Lightly flour a clean work surface. Transfer the dough onto the floured surface. Dust your hands with flour and begin to fold the dough over itself. Knead the dough for about 3 minutes, using the palms of your hands and knuckles. The dough will initially be sticky; you may add up to 2 tablespoons of extra flour, one tablespoon at a time, during the kneading process if it’s too difficult to handle. A slightly sticky dough is good for tenderness.
- Lightly grease the kneaded dough ball with a bit of oil and return it to the bowl. Cover the bowl securely with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm spot on your counter for 30 minutes, or until it has approximately doubled in size.
- Once risen, gently punch down the dough and divide it into 6 equal balls. On your floured surface, take one dough ball at a time and press it down with your palm. Then, using a floured rolling pin, roll it into a slightly oblong or oval shape, measuring about 6-8 inches in length. Repeat for all dough balls.
- Heat a large skillet (preferably cast iron) over medium-high heat. Brush both sides of each shaped naan with a small amount of coconut or olive oil. If using optional seasonings like garlic, parsley, or vegan Parmesan, sprinkle them on the oiled naan now.
- Add about a teaspoon of coconut oil (or olive oil) to the hot skillet for the first naan. Place a piece of naan into the pan. Cook for approximately 30 to 60 seconds, until you observe bubbles forming on the surface and slight dark spots appearing on the underside.
- Flip the naan over and cook for another 30 to 60 seconds on the second side, until it also develops beautiful, slightly darkened spots and is cooked through.
- Remove the cooked naan from the skillet and place it on a wire rack to cool. Continue this process with the remaining naan pieces, adding a fresh teaspoon of oil to the skillet for each new piece.
Naan Pizza Assembly and Baking Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper for non-stick baking.
- Place each cooked naan bread on the prepared baking sheet. Spread your preferred tomato or pizza sauce evenly over each naan, ensuring you leave a small border around the edges to form a crust. Next, scatter a generous amount of vegan mozzarella cheese shreds over the sauce. Finally, arrange your chosen additional toppings – such as chopped bell peppers, mushrooms, or vegan pepperoni – evenly across the cheese. You can let them slightly overlap the edges, or keep a clean crust edge, as you prefer.
- Transfer the assembled naan pizzas to your preheated oven. Bake for approximately 5-8 minutes, or until the vegan cheese is fully melted and delightfully bubbly, and all the toppings are thoroughly heated through and slightly browned. The naan crust should be nicely warmed and slightly crispy.
- Carefully remove the baked pizzas from the oven. Allow them to cool for a minute or two before slicing into your desired portions and serving immediately. Enjoy your homemade vegan naan pizzas!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.