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This naan bread pizza is my favorite weeknight hack for getting crispy, hot, homemade pizza on the table in just 20 minutes. It may seem like a shortcut, but the flavors and textures hold all the same comforts you get from typical pizza. I spread a layer of marinara sauce over soft, ready-made naan bread, pile on shredded mozzarella and fresh basil, then bake until golden and bubbly.
On nights when I do not have the energy to roll out dough, this naan bread pizza has been a savior. It walks the line of convenience and homemade goodness with grace. The naan is soft and pillowy, providing a base similar to a flatbread, which carries the sauce and toppings perfectly. If you do prefer making your own pizza bases, I recommend trying my low calorie pizza crust recipe instead.
This naan bread pizza was born from the same place as my healthy English muffin pizzas. Convenience, without compromising on healthy food choices. The first time I used naan bread as a base, it was out of pure instinct and desperation for a quick meal. My kids were both home from school and unwell, and I needed to make them lunch that would not lend itself to any kind of pickiness. After the success of this recipe, I always make sure to have naan bread in my house, and I highly recommend that you do too.
I get everything I want from this naan bread pizza. It tastes as good as regular pizza, it is quick and easy, and I have yet to meet anyone who does not love it. And that is why I love it! From a nutrition standpoint, I love that, as is, this recipe contains no excess amounts of sodium or trans fats. I also love that I can bulk it up with veggies or use whole wheat naan for added fiber.
I bake the pizza at 350F giving the cheese just enough time to melt, without burning the edges. When it comes to the sauce, I spread a thin layer to ensure that the naan stays crisp without absorbing too much moisture. Pre-baking the naan in the oven for a few minutes before adding toppings is my little trick for getting a restaurant-quality crisp on the base.
I have honestly lost count of how many times this recipe has saved me. More recently, we went on a family vacation and stopped along the way for groceries, which luckily included naan and mozzarella. We ended up getting lost on the way to our holiday rental and arrived long past dinner time. In a pinch, I threw together some naan bread pizzas with a makeshift marinara sauce fashioned out of tinned tomatoes and dried herbs. I do not know if it was hunger, but that pizza was the best I have ever tasted. If you want to experience true satisfaction, try making your own pizza instead of ordering.
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🥘 Ingredients
All I need is just 5 simple ingredients to make this crispy, satisfying naan bread pizza. This is exactly what I use:
Naan bread: If I do not have any of my homemade vegan flatbread around, I use store-bought naan bread.
Marinara: I spread a thin layer of store-bought marinara across the naan for a classic tomato base. However, if you have the time, I recommend trying my keto marinara sauce as a healthier alternative.
Mozzarella cheese: Shredded low-moisture mozzarella gives me the best melt, a golden bubbly finish, and the much sought-after cheese pull.
Dried oregano: A light sprinkle of oregano goes directly onto the sauce before the cheese, adding an unmistakable Italian flavor.
Fresh basil: I add fresh basil leaves for a bright and fragrant peppery taste.
🔪 How To Make
This is one of the simplest dinners I have in my wheelhouse, and you can add it to yours by following these easy steps:
Preheat and prep: First, I preheat my oven to 350F, and lay the naan on a baking sheet. Then I spread a thin layer of marinara over each one.
Add cheese and oregano: I sprinkle the oregano directly onto the marinara sauce, then top with the shredded mozzarella. If you have additional toppings, this is where you would use them. For inspiration, have a look at my list of 45 healthy pizza toppings.
Bake naan pizzas: Then I place my pizzas in the oven for 15 minutes or until the edges are crisp and the cheese has melted and turned golden. To season, I add a pinch of salt, and enjoy!
My #1 Secret Tip for this naan bread pizza recipe is to pre-bake the naan. I do this directly on the oven grates for 3-4 minutes, before adding any sauce or toppings. This dries out the surface of the bread slightly and creates a firm, crispy base that will not sink under the weight of the sauce and cheese. If I include this step, I reduce the baking time by 5 minutes.
Other Tips To Keep In Mind:
- Allow to rest before slicing: I let the pizza rest for 2 minutes before slicing, as this gives the cheese a chance to settle, ensuring it does not separate from the base during cutting.
- Slice toppings thin: If I decide to add toppings, I make sure not to use anything that contains a lot of moisture, and to slice it thinly. This keeps the base from becoming soggy while baking.
- Toppings even layer: I make sure my toppings are well distributed over the base, to avoid overcrowding, which may lead to steaming and a soggy base.
- Add basil after baking: If you like the fresh basil, I recommend slicing it up finely using a chiffonade cut and sprinkling it over the pizza just before serving. This prevents the basil from wilting and turning black.
📖 Variations
Like any pizza, the variations with naan bread pizza are limitless. Be sure to try my poolish pizza dough recipe for days when you have an extra bit of time. I have tried different variations, and these are the 3 I come back to most often:
Mediterranean style: I swap the marinara for 3 tablespoons of vegan basil pesto and top with 1/4 cup of crumbed feta, a handful of sliced olives, and 1/4 cup drained sliced sundried tomatoes. My husband and I love this slightly less cheesy take and make it if we need a quick lunch while working from home.
Vegan variety: I replace regular mozzarella with 1/2 cup of shredded vegan mozzarella and add 1 tablespoon of nutritional yeast sprinkled over the sauce for extra cheesiness.
Indian spiced naan pizza: Since naan bread is typically Indian, I enjoy spicing my marinara with 1/4 teaspoon of garam masala and swapping the mozzarella for a mix of 1/4 cup mozzarella and 1/4 cup crumbled tandoori paneer. This is a wonderfully unique fusion of cuisines that works!
🍽 Serving Suggestions
This naan bread pizza is satisfying on its own, but it does really well with some carefully thought-out toppings and a fresh salad to round out the flavors and textures. If you would like to make this as part of a meal, try serving it with my keto Greek salad. And for something truly artisanal, I recommend using the same toppings as my mushroom flatbread. Together, these make a cohesive and delicious dinner.
I was home alone recently and decided to make myself a naan bread pizza using leftovers from our Mexican meal the night before. I topped my seasoned sauce with some mozzarella and Monterey Jack cheese, and spread out a thin layer of fajita veggies. Once it came out of the oven, I finished it with a drizzle of hot sauce and a bit of pineapple salsa. This pizza satisfied every food craving I never knew I had. Next Mexican night, I am making extra sure that we have leftovers. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store cooled, leftover naan bread pizza slices in an airtight container, separated by a piece of parchment so they do not stick together. This keeps for up to 4 days.
Freezing: I freeze individual slices of naan bread pizza by wrapping each one in parchment and sealing it in a freezer-safe bag for up to 3 months.
Reheating: I reheat frozen and refrigerated slices in the oven at 350F for 8-10 minutes until heated through, and the crust has crisped again. Do not heat in the microwave, as this makes the pizza chewy and greasy.
❓ Recipe FAQs
It depends on the topping. If it is something that holds a lot of moisture, like mushrooms, bell peppers, zucchini, or broccoli, then I recommend cooking them for a few minutes before adding them to the cheese.
Yes! I love using garlic naan when I make these pizzas. It is a way of adding another savory layer of flavor without any extra effort on my part. However, I do recommend tasting your marinara before adding it to make sure that specific seasonings or flavors are not repeated, as it may become a bit overpowering.
Mini naan bread is ideal for making air fryer naan bread pizza in a fraction of the time. If your air fryer requires preheating, I would set it to 350F. Then assemble the naan as stated in the recipe, but with smaller portions, and place in the air fryer basket in a single layer, and cook for 5-7 minutes. If you are using light toppings that may fly around during the cooking process, I suggest sprinkling some extra cheese over them for weight.
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📋 Recipe Card
Naan Bread Pizza
This naan bread pizza is my favorite weeknight hack for getting crispy, hot, homemade pizza on the table in just 20 minutes. It may seem like a shortcut, but the flavors and textures hold all the same comforts you get from typical pizza. I spread a layer of marinara sauce over soft, ready-made naan bread, pile on shredded mozzarella and fresh basil, then bake until golden and bubbly.
Servings: 4 servings
Calories: 425kcal
- My #1 Secret Tip for this naan bread pizza recipe is to pre-bake the naan. I do this directly on the oven grates for 3-4 minutes, before adding any sauce or toppings. This dries out the surface of the bread slightly and creates a firm, crispy base that will not sink under the weight of the sauce and cheese. If I include this step, I reduce the baking time by 5 minutes.
- Allow to rest before slicing: I let the pizza rest for 2 minutes before slicing, as this gives the cheese a chance to settle, ensuring it does not separate from the base during cutting.
- Slice toppings thin: If I decide to add toppings, I make sure not to use anything that contains a lot of moisture, and to slice it thinly. This keeps the base from becoming soggy while baking.
- Keep toppings level: I make sure my toppings are well distributed over the base, to avoid overcrowding, which may lead to steaming and a soggy base.
- Add basil after baking: If you like the fresh basil, I recommend slicing it up finely using a chiffonade cut and sprinkling it over the pizza just before serving. This prevents the basil from wilting and turning black.
Serving: 1naan pizza | Calories: 425kcal | Carbohydrates: 61g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 1080mg | Potassium: 108mg | Fiber: 3g | Sugar: 5g