These mini naan pizzas make a great snack or appetiser. Top with any vegetables you have, or follow the suggestions below.


  • ½ cup warm water
  • 1 ½ tsp active yeast
  • 1 tsp sugar 
  • 1 tbsp olive oil 
  • ¼ cup Raglan Food Co coconut yoghurt – Natural Greek-Style 
  • ½ tsp salt 
  • 1 tbsp nigella seeds
  • 2 ½ cups flour

Tomato sauce:

  • 1 can chopped tomatoes 
  • 1 small onion – sliced
  • 1 clove garlic – crushed 
  • 1 tbsp paprika 
  • 1 sprig of rosemary – finely chopped 
  • Salt & pepper


  • Handful of fresh spinach 
  • 3-5 large mushrooms – sliced + 2 cloves garlic, chopped + 1 tbsp tamari 
  • 12 cherry tomatoes – halved  
  • ½ tub vegan cream cheese
  • Pumpkin seeds


  1. Mix sugar, yeast and warm water and leave to sit for 10 minutes until foamy. 
  2. Add flour, coconut yoghurt, olive oil, nigella and salt. Mix well then turn out onto a floured surface and knead for 10 minutes. 
  3. Set dough aside in a lightly oiled bowl for an hour or until doubled in size. 
  4. Prepare the tomato sauce. In a small pan heat the olive oil, then add onion and garlic and simmer on a low heat for 1-2 minutes. 
  5. Mix in chopped tomatoes, paprika, rosemary and salt and pepper on medium heat. Then reduce to a simmer for 15-20 minutes to thicken, stirring occasionally. 
  6. For the garlic mushrooms, heat 3 tbsp oil in a small pan. Add garlic, fry for one minute. Add mushrooms, lower heat and stir well to coat. Remove from heat and stir through tamari. Set aside. 
  7. When ready, divide the dough into 6 pieces. Roll out into ovals. 
  8. Heat a little olive oil in a skillet or heavy pan. Cook until lightly brown or bubbled on each side (about 4-6 minutes). Place on a plate under a tea towel until all 6 are ready. 
  9. Preheat the grill. 
  10. Place baking paper on a large baking sheet and arrange the naan breads. 
  11. Top with tomato sauce, garlic mushrooms, spinach, cherry tomatoes and generous dollops of vegan cream cheese. Sprinkle with pumpkin seeds.
  12. Grill for 10 minutes.  
  13. Serve with salt and pepper.
  14. Enjoy!

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