Gluten Free Naan Pizza
Pizza night just got a whole lot easier, and nobody has to miss out. Using store-bought gluten free naan as the base means you skip the fuss of making dough from scratch while still getting that satisfying crisp edge and chewy center that makes pizza so craveable. A brush of olive oil before the marinara goes on is a small step that makes a big difference, helping the edges turn golden and giving the whole thing a slightly richer flavor. Two cups of shredded mozzarella melt into bubbly, stretchy perfection in just 12 to 15 minutes at 425°F, so dinner is genuinely on the table fast. Optional pepperoni and a pinch of red pepper flakes let everyone customize their own naan, which makes this a great choice for feeding a group of four with different tastes. Torn fresh basil scattered on at the end adds a pop of color and that classic pizzeria aroma that makes the whole kitchen smell incredible. It's the kind of weeknight meal that feels like a treat rather than a compromise.
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Learn more →Ingredients
4 servings
- 4 gluten free naan breads (store-bought, about 6–7 inches each)
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 2 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ½ cup sliced pepperoni (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and arrange the gluten free naan breads in a single layer.
- 2
Brush each naan lightly with olive oil, then spread about 3–4 tablespoons of marinara sauce over each one, leaving a 1/2-inch border around the edge.
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