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Vegan Tomato and Pesto Naan Pizzas
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5 from 2 votes

Vegan Caprese Naan Pizzas

Fresh heirloom tomatoes paired with vegan pesto and plant-based cheese on naan bread for these delightfully easy vegan caprese naan pizzas. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Entree, Main Dish
Cuisine: American, Italian-Inspired
Servings: 4 pizzas
Calories: 515kcal
Author: Deborah Murphy

Ingredients

  • 4 naan breads
  • 1 cup shredded vegan parmesan
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic minced
  • 4-5 tablespoons vegan pesto
  • 2 large heirloom tomatoes sliced
  • 1/4 wedge vegan smoked mozarella sliced
  • Black pepper and sea salt

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Arrange naan breads on large baking sheet and set aside. 
  • In a small mixing bowl, add the parmesan, Italian seasoning, and garlic. Toss to mix and then evenly divide between the 4 naan breads. 
  • 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. 
  • Bake for 12-15 minutes or until cheese is melted and naan is golden brown. 

Nutrition

Serving: 1naan pizza | Calories: 515kcal | Carbohydrates: 52g | Protein: 10.5g | Fat: 16g | Saturated Fat: 6.5g | Polyunsaturated Fat: 9.5g | Sodium: 550mg | Fiber: 3g | Sugar: 4g