If you’ve already tried my Soft Gluten Free Naan (Indian flatbread), you know it’s pretty incredible. Gluten-eaters even swoon over it. If you enjoy multi-cultural food, you’ll love this mixture of naan and pizza toppings. I chose a mixture of chicken, cheese, and sauteed peppers, and omitted red sauce since I’m allergic to tomatoes. Use your favorite sauce and toppings. Enjoy!
If making in the oven, preheat to the highest temperature it goes to with a pizza stone in the oven on the center shelf. If you do not have a pizza stone, preheat the pan you are using (pizza pan or baking sheet) in the oven. If using the stovetop method, follow the instruction as stated in the naan recipe.
Make the naan dough and shape it into the sizes you desire. Transfer the dough to sheets of parchment paper. Trim off any excess parchment paper so that the only parchment paper is underneath the dough. This prevents the paper from burning.
Place the dough along with the parchment on the preheated stone or pan and bake until it is fully baked, but not quite brown.
Add your sauce and toppings (sauteed veggies turn out sweeter) and bake place under the broiler until nice and brown, to your liking. (I open the door and leave the naan on the stone while I add the toppings.)
Remove the pizza from the stone and allow to cool for at least 5 minutes prior to serving. The crust is soft enough to fold in half when you eat. So, you won't burn the roof of your mouth if you enjoy hot pizza.
*Dairy-Free Buttermilk Substitute:
Mix either 1 tablespoon white or apple cider vinegar, or 1 tablespoon lemon juice, or 1 3/4 tablespoons of cream of tartar (harder to mix); with 1 cup of dairy-free milk and allow to rest for 15 minutes or so. The milk usually curdles. Stir it before incorporating into other ingredients. Another option is to use 3/4 cup plain, dairy-free yogurt with 1/4 cup dairy-free milk.