Shocker: I’ve never actually baked a loaf of bread in my life. Am not entirely sure why I’m so intimated by the entire bread-making process. Especially because I’ve managed to successfully bake (far) more difficult goodies. So I decided it’s time to change that. I am starting today and am starting with Naan Bread. Gluten-free, 5-ingredient, easy peasy Naan, that is. You will love both; how good this tastes & how easy it is to make at home. Make this bread your next DIY project. Am serious!
Now let me talk to you about the deliciousness that is crispy, Naan pizza. Think of it as a flatbread pizza; except a little bit thicker and a wee bit softer. You can also add herbs to your Naan like rosemary, thyme and dry basil for an ever more flavorful “crust”.
If you’ve followed the blog for some time; you know exactly how obsessed this girl is with pizza. Pizza is my spirit animal; right next to avocado. So it was only logical (and necessary), to add creamy mashed avocado, top it with a fried pasture-raised egg & call it a breakfast pizza. Did you follow my highly predictable thought pattern?! Because yes, that’s how this Naan breakfast pizza was born!
Am not naming names- but I know someone who used to enjoy traditional pizza for breakfast. You may or may not know her. She loved hers with hot sauce and a side of ranch. Not sure where she picked up the side of ranch from. But anywho- she sure picked up on it and would dip all her crusts in it. I think pizza became a two-day endeavor for her: over order a bit: enjoy dinner. Then pack leftovers for breakfast or lunch and take them to work.
Well, that very same girl totally approves of this naan breakfast pizza and is so thankful she got her act together and started prepping her meals. You don’t have to give up your favorites or go on a restrictive diet; you just have to learn to make them differently. As long as you enjoy what you’re eating; it’s so much easier to change your lifestyle.
So let’s start breaking bread and baking this naan pizza, you will love!
Naan Breakfast Pizza
- 2/3 cup of your choice of nut milk or coconut milk (at room temperature)
- 2/3 cup of Greek or coconut, plain (unsweetened) yogurt
- 1 egg
- 2 tsp of raw cane sugar
- 2 tsp active dry yeast
- 2 tsp sea salt
- 1/4 cup tapioca flour
- 10 oz organic white rice flour (1 + 3/4 cups)
- 2 tsp of extra virgin olive oil OR avocado oil
- 1 tsp xanthan Gum
- 1 tsp baking Powder
- 2 tsp of ghee
- Preheat the oven to the highest (HOT) setting below broil. Place a baking tray into the oven to pre-heat, you’ll want this pan hot!
- Combine the sugar, nut milk and yeast in the bottom of a blender and let them sit for 5 mins. Add the olive oil, yogurt, and egg to the yeast mixture in the blender and blend until smooth.
- Add the rice flour, tapioca flour, xanthan gum, salt and baking powder in the bowl of your food processor. Pulse until mixed well. Turn the food processor on to the low setting and slowly pour in the wet ingredients. Turn the speed up once all the wet ingredients have been added and blend until fully incorporated and smooth.
- Dust/lightly coat your working surface with some rice flour. Pull the dough out of the food processor and split the naan dough into 6 roughly equal blobs. Use the rice flour as needed to keep the blobs from sticking to your hands or other surfaces.
- Roll the blobs of dough into water-drop shaped naan pieces, about ¼-inch thick. Remove the tray from the oven and put the naan on it. Bake for 3 – 5 minutes, or about 2.5 mins on each side before flipping… until the naan puffs up and browns slightly around the edges.
- When it’s warm and freshly-baked, top with ghee & spread it out and this alone tastes heavenly!
For my breakfast pizza I mashed 1 whole avocado (pitted) with sea salt, red pepper flakes, sumac & a pinch of extra virgin olive oil. Add sea salt/pepper to taste, if desired. I fried 1 egg in avocado oil and used to top it. I rough chopped chives and cilantro for garnish and a burst of flavor.
Notes: This recipe was adapted from Gluten Free Naan | Bob’s Red Mill’s Recipe Box
I attempted to make naan with both; coconut flour & almond flour in a bid to score a paleo recipe…. BUT- this rice flour naan tastes that much better!
I cooked mine in the oven, but thinking this would work beautifully in a cast-iron skillet.
Also, don’t be afraid if some of them come looking pancake-shaped. This oval-ish shape is harder to master than it looks. For storage: I saved mine inside an air-tight re-usable bag in the fridge for up to 3 days. Before placing them in the bag, I wrapped them in a kitchen paper towel so it would soak up any moisture and help keep them fresh!
By: Aleyda | The Dish On Healthy