Updated: Sep 13, 2022
Makes 2 Servings
Macros: 440 Cal, Fat 16g, Carbs 51g, Fibre 4g, Protein 21g
2 pieces Naan
2 tbsps Tomato Sauce
85 grams Mozzarella Cheese (shredded)
2 Cremini Mushrooms (sliced)
1/2 Yellow Onion (sliced)
2 slices Bacon, Cooked (chopped)
1 Tomato (small, sliced)
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Once preheated, put the naan on the baking sheet and bake for five minutes.
Spread the tomato sauce evenly over the naan. Top with mozzarella, mushrooms, onions, bacon, and tomatoes. Return to the oven and bake for six to eight more minutes, or until the cheese is melted and the crust is crispy.
Cut into slices and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Gluten-Free: Use a cauliflower crust or brown rice tortilla instead of naan, and adjust the baking time accordingly.
Dairy-Free: Use vegan cheese.
Additional Toppings: Add green bell pepper slices.
Naan: One piece of naan is 3.2 oz or 90 grams.