Easy supreme naan flatbread pizza (vegan)

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Naan flatbread pizza is an easy and low fuss weeknight meal. Loaded with vegan pepperoni, mushrooms, bell pepper, onion, and olives, it tastes like a classic supreme pizza.

It’s a breeze to prepare and always a crowd-pleaser. You can also personalize this kid-friendly dinner to suit your tastes, or serve it at a build-your-own pizza night!

Flatbread pizza with vegan pepperoni, mushrooms, onion, bell pepper, and fresh basil.

There are some dinners that we all turn to again and again, because they’re so simple to make and always hit the spot. At my home, this flatbread pizza is one of those meals.

Shelf stable naan flatbread makes a hearty pizza crust that really satisfies. It’s loaded with toppings, then baked until the cheese has melted and the crust is crispy around the edges.

Perfect for those nights when you’re craving comfort and don’t want to spend a lot of effort cooking!

For this recipe, I’ve topped the flatbreads with supreme-style toppings, which is my preferred option. However, I also give lots of other ideas in the blog post below if you feel like mixing things up!

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Ingredients
Step by step instructions
Make it your own
Serving suggestions
Storage and reheating
FAQ
📖 Recipe

Ingredients

Here are the ingredients you will need to make this recipe.

Trader Joe's garlic Indian style flatbread in packaging on table.

Oil: Avocado oil is my go-to for browning the mushrooms and pepperoni, but any neutral-flavored cooking oil will work.

Flatbread: Look for flatbread in the shelf stable section of the grocery store, near the other breads. I like to buy garlic Indian style flatbread at Trader Joe’s.

Be sure to read the ingredient label before buying, as not all flatbreads are vegan.

Heads up: Naan sold in the freezer section or from restaurants typically aren’t vegan because they contain yogurt, a slathering of ghee (clarified butter), or other animal products.

Marinara sauce: Any pizza sauce, marinara, or pasta sauce works here.

Vegan pepperoni: You can use homemade or store-bought. Because it has a much lower fat content than traditional pepperoni, I like to lightly brown it in a bit of oil before adding it to the pizzas. It deepens the flavor and adds a crispy texture.

If you prefer, vegan pepperoni can be replaced with vegan Italian sausage crumbles or omitted.

Veggies: Mushrooms, bell pepper (any color), yellow onion, green or black olives, and fresh basil (optional garnish).

Vegan mozzarella: Use store-bought vegan mozzarella shreds. Miyoko’s, Daiya, Follow Your Heart, Violife, and Trader Joe’s mozzarella are all good options.

Melty mozzarella from Darë Vegan Cheese and Miyoko’s pourable are also terrific, but note that amounts will vary since they’re not shredded. (You can use my exclusive link for a discount on Darë.)

Prefer a cheeseless pizza? Simply omit the cheese.

Salt: A tiny sprinkle helps the mushrooms to soften.

Step by step instructions

Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

4-panel collage showing how to brown vegan pepperoni in skillet, brown mushrooms, top flatbreads with marinara and vegan cheese on a baking sheet, add remaining toppings and bake until golden.

1. Cook vegan pepperoni in a skillet with oil until browned. Then transfer to separate plate.

2. Saute mushrooms in oil with a pinch of salt until browned and softened.

3. Arrange flatbreads on baking sheet. Top with marinara and non-dairy mozzarella cheese shreds.

4. Top pizzas with vegan pepperoni, mushrooms, bell pepper, yellow onions, and olives. Bake at 425 degrees for 8 to 10 minutes, until the crusts are browned and the cheese has melted.

If you like, garnish with basil and/or a sprinkling of vegan parmesan. Then serve.

Make it your own

Naan flatbread pizza loaded with vegan toppings on table by red pepper flakes and fresh basil.

Pizzas are great for groups, because everyone can top to their tastes.

You can use my preferred toppings in the recipe box below. Or choose your own adventure with one of these delicious combos:

BBQ: Barbecue jackfruit or BBQ Soy Curls, barbecue sauce, red onions, and cilantro
Taco: Soyrizo and black bean taco meat, then pile on fresh lettuce, tomatoes, onions, pickled jalapeños, and crushed spicy sweet chili Doritos (which are accidentally vegan) after baking
Greek: Kalamata olives, vegan feta cheese, and artichoke hearts
Pesto: Cilantro basil pesto, sautéed mushrooms, and sliced tomatoes
Hawaiian: Vegan pepperoni and diced pineapple (or use vegan ham!)
Cheeseburger: Crumbled and browned Impossible burger, then adorn with pickles, lettuce, tomatoes, onion, and vegan Thousand Island dressing (adapted from my vegan cheeseburger pizza recipe) after baking
Buffalo: Buffalo Soy Curls or buffalo chickpeas, red onion, bell peppers or corn, and a vegan ranch dressing drizzle after baking
Breakfast: Just Egg, vegan breakfast sausage, bell peppers, and onions
Everything but the kitchen sink: Clean out the fridge and grab whatever odds and ends you have to make a complete pizza pie

Finish any of the above pizzas with a smattering of shredded vegan cheese – mozzarella, cheddar, or whatever you prefer.

Serving suggestions

Vegan pepperoni, olives, muhsrooms, bell pepper, onion, and vegan cheese on naan flatbread pizza.

Flatbread pizzas are super filling. They can easily be a full meal on their own with just a sprinkling of vegan parmesan for garnish.

However, if you’d like to fill out the meal, add any of these appetizers, salads, or side dishes:

Storage and reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

My favorite way to reheat leftover pizza is in the air fryer. It gets the crust just as crispy as when it was freshly cooked. Otherwise, a hot oven or toaster oven also works.

Want to freeze some for later? Assemble the naan pizzas and freeze them unbaked on a baking sheet. Once frozen solid, transfer to a freezer bag, layering parchment between the slices to keep them divided.

When you’re ready to enjoy them, place the frozen pizzas on a sheet pan. Bake at 425 degrees for approximately 14 to 24 minutes – until the crust is golden brown, and the cheese has fully melted.

FAQ

Is naan vegan?

Traditional naan sold in restaurants usually isn’t vegan, as it often contains yogurt in the dough. Plus, butter or ghee may be brushed on before serving. However, you can often find vegan shelf stable versions in the grocery store (like Trader Joe’s garlic Indian style flatbread). Just read the label before buying.

Can I use a different type of flatbread besides naan?

Definitely! Pita, lavash, or other sturdy flatbreads work well. One thing to keep in mind, though, is that thinner breads like lavash will bake faster. Keep an eye on them to avoid overcooking or burning.

Can I grill flatbread pizzas instead of baking them?

Absolutely! Grilling adds wonderful smoky flavor that’s perfect for summer. Grill the flatbread briefly on one side, then flip, add pizza sauce, non-dairy cheese, and other toppings. Then close the lid until the cheese melts

Can I prep the toppings ahead of time?

Of course! If you do some simple meal prep, it makes this weeknight meal even easier. Chop the veggies, brown the vegan pepperoni, and saute the mushrooms a day or two ahead to save time when assembling your naan bread pizza.

How can I get non-dairy cheese to melt on pizza?

Getting vegan cheese to melt well can be tricky since some brands melt better than others.

I recommend sprinkling the cheese directly on top of the sauce, before adding other toppings. This way, the cheese gets heat and steam from both sides during baking, helping it melt more evenly instead of drying out on top.