Vegan Gluten Free Naan Pizza

Total time25 min

Prep time10 min

Cook time15 min

Crispy naan bases get brushed with olive oil and layered with rich marinara sauce, then baked until the edges turn golden and crackly. A sprinkle of dried oregano and a pinch of red pepper flakes bring warmth and a little kick, while torn fresh basil adds a fresh, herby finish right before serving. Everything comes together on one baking sheet in under 15 minutes, so you get that classic bubbly, blistered-crust pizza experience without any fuss. Slice it up while it's hot and the edges are still crisp — it's a fast, satisfying weeknight option that fits neatly into a vegan spread.

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Ingredients

4 servings

4 gluten free naan breads (store-bought, about 6–7 inches each)
BFree Naan Breads
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1 cup marinara sauce
2 cups shredded mozzarella cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
2 tbsp olive oil
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
½ cup sliced pepperoni (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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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