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Vegan Tomato and Pesto Naan Pizzas

Vegan Caprese Naan Pizzas

  • Author: Dietitian Debbie
  • Prep Time: 5 Min
  • Cook Time: 15 Min
  • Total Time: 20 minutes
  • Yield: 4 pizzas 1x
  • Category: Main Dish, Entree
  • Method: Baked
  • Cuisine: Italian-inspired, American
  • Diet: Vegan

Description

Fresh heirloom tomatoes paired with vegan pesto and plant-based cheese on naan bread for these delightfully easy vegan caprese naan pizzas. 


Ingredients

  • 4 naan breads
  • 1 cup shredded vegan parmesan
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic, minced
  • 45 tablespoons vegan pesto
  • 2 large heirloom tomatoes, sliced
  • 1/4 wedge vegan smoked mozarella, sliced 
  • Black pepper and sea salt

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Arrange naan breads on large baking sheet and set aside. 
  3. In a small mixing bowl, add the parmesan, Italian seasoning, and garlic. Toss to mix and then evenly divide between the 4 naan breads. 
  4. Top each with 1 tablespoon pesto and even divide the heirloom tomato slices between each pizza. Top with the mozzarella slices and a sprinkle of black pepper. 
  5. Bake for 12-15 minutes or until cheese is melted and naan is golden brown. 

Nutrition

  • Serving Size: 1 naan pizza
  • Calories: 515 kcals
  • Sugar: 4 g
  • Sodium: 550 mg
  • Fat: 16 g
  • Saturated Fat: 6.5 g
  • Unsaturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 10.5 g
  • Cholesterol: 0 mg