Naan Pizza with Dairy-Free Pumpkin Sauce

Meal, Serves 4, 350 calories/serving, 20 minutes


  • 4 medium Naan Flat Bread
  • 1/2 c. HerbNZest Vegan Curry Pumpkin Sauce
  • 1 8oz bag Daiya Mozzarella style shreds
  • ¼ pound cherry tomatoes, halved
  • 1 8oz can of kalamata olives chopped into rings
  • 1/2 pack of Arugula leaves
  • 1/2 tsp Fresh ground black pepper


Spread out each naan on your countertop. Using a spoon, spread 1 tbs of HerbNZest Vegan Curry Pumpkin Sauce on each naan bread. Then sprinkle 1/4 of the cheese, 1/4 of the tomatoes and olives on each naan. Pan fry for 10-15 minutes on low heat until the cheese is melted. 

Then remove from heat and top with Arugula and fresh ground pepper. Serve while hot.

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  • Deboleena Dutta