Vegan Naan Pizza

naan pizza topped with basil and sweet potato

This easy vegan naan pizza recipe is a definite weekday favourite! Topped with vegan pesto, sweet potato, dairy-free cheese, red onion, spinach and walnuts.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 295kcal

Author Shivani Raja

Ingredients

½ Sweet Potato
1 Naan I used garlic + coriander naan
1 tbsp Vegan Pesto
30 grams/ 1 oz Dairy-Free Cheese
½ Red Onion finely chopped
handful Spinach
small bunch Fresh Basil
small handful Chopped Walnuts
Black Pepper to taste
Flaky Sea Salt to taste

Instructions

Preheat your oven to the grill/broiler setting.
Add the sweet potato to a microwaveable bowl filled halfway with water and pierce the potato with a knife. Microwave for 5 minutes (it will cook further in the oven).
Meanwhile, spread the vegan pesto on the naan. (I like to cook my pizza on a pizza tray or grill tray, to allow the heat to cook it underneath too)
Grate or finely slice the dairy-free cheese and sprinkle on top. Chop the onion and spinach, and add to the pizza.
Drain and peel the sweet potato then chop into large chunks. Spread them evenly on the pizza. Sprinkle with freshly cracked black pepper.
Bake the pizza under the grill setting for 5 minutes. Keep an eye on it, as it will cook quickly! If you find your pizza is cooking too quickly, you can cover the crust with some tin foil to prevent it burning.
Once golden, remove the pizza from the oven and top with fresh chopped basil, walnuts and flaky sea salt. Slice and enjoy hot!

Notes

You can use any toppings of your choosing in this recipe.
Leftovers can be stored in the fridge and enjoyed the next day, preferably for breakfast :)

Nutrition