Gluten-Free Greek Salad Naan Pizza
I’m hitting you up with a healthy, gluten-free version of one of my favorite carbs: naan bread! This Gluten-Free Greek Salad Naan Pizza is loaded with creamy hummus and topped with a heaping mound of Greek salad. Oh em gee, yes!
Who’s drooling? *raises hand*
When it comes to a good old-fashioned Greek salad, I’m all over it. Who doesn’t love a salad loaded with tangy chunks of Feta cheese and salty olives–yum! This Gluten-Free Greek Salad Naan Pizza is everything you love about the classic salad, only you can eat it with your hands–no forks necessary!
Don’t get me wrong, I love a uniquely crafted salad just as much as the next gal–I’m pretty obsessed with this Pineapple Soy Glazed Chicken Bahn Mi Salad these days–but I will almost always choose a classic salad when asked. Hey, I’m a classy lady!
There’s a local restaurant I frequent during the summer after my farmers’ market run that makes, in my opinion, the best Greek salad around, and it’s because it comes with a side of hummus-smeared naan bread. Croutons are so last season!
Because I’m living the gluten-free life these days, I decided to turn the salad into pizza using homemade gluten-free naan bread made with Red Star Quick-Rise Yeast. I love that you can eat it with your hands, making it perfect for just about any occasion.
Homemade naan bread is extremely easy to make and perfect for those of you who are new to baking with yeast.
The key to any successful yeast dough is allowing the yeast to bloom. For this recipe, the blooming process happens when the yeast is added to a mixture of warm (not to exceed 110 degrees F.) water and sugar. The yeast feeds off the sugar, causing the mixture to become frothy after about 5 minutes. Once the mixture is frothy, you’re ready to make your dough.
The hands-on process takes about 15 minutes total–not too shabby for homemade bread. The dough takes about 2 hours to rise, during which you can walk away and take care of other household tasks or run a few errands. There’s no need to babysit the dough.
The majority of the work happens right before you’re ready to cook the dough, and even that isn’t all that painful. After the dough is divided into 6-8 smaller dough balls, they get rolled out to form a rustic oval disc, measuring approximately an 1/8-inch thick. After which, they get cooked in a very hot cast-iron pan until they’re golden brown and slightly charred on each side.
The naan bread is best served warm and toasty. If you’re not going to serve them the same day, they can be stored in the freezer for up to one month. If you’re serving the bread the next day, pop a piece in the toaster to re-heat and regain the soft texture.
I like my homemade naan dished up with a thick smear of hummus and a mound of classic Greek salad with the works, and of course a drizzle of Greek dressing (your favorite will do). You’re going to love how quickly this Gluten-Free Greek Salad Naan Pizza comes together. Feel free to make the dough in advance for an even quicker weeknight meal!
Gluten-Free Greek Salad Naan Pizza
- ¾ cup warm water, not to exceed 110 degrees F.
- 1 teaspoon granulated sugar
- 1 teaspoon Red Star Quick Rise Yeast
- 2 cups gluten-free all-purpose flour, choose a variety with xanthum gum in the ingredient list
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Greek yogurt
- 6 cups chopped romaine lettuce
- ½ cup chopped seedless cucumber
- 1 cup grape tomatoes, cut in half
- half a small red onion, thinly sliced
- ¼ cup pepperoncini rings
- ½ cup pitted kalamata olives, roughly chopped
- ½ cup parsley, roughly chopped
- 1/2-3/4 cup crumbled Feta cheese, or more to your liking
- Greek salad dressing
- In a measuring cup, whisk together warm water and sugar until sugar is dissolved. Gently stir in the yeast. Allow the mixture to rest for 5-10 minutes, or until the mixture becomes frothy.
- In a large bowl, combine flour, salt, and baking powder; whisk to combine. Add the olive oil, yogurt, and yeast mixture to the bowl. Using a wooden spoon or handheld dough hook, stir until the dough comes together. Transfer the dough to a lightly-floured surface. Knead for 1-2 minutes, or until the dough is smooth.
- Place the dough in a oiled bowl, turning the dough to coat on all sides. Cover with a thin towel and place in a warm area to rest for 2 hours.
- Transfer the dough to a lightly-floured work surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc. Divide the dough into 6-8 pieces and roll each piece into a small smooth ball. Use a rolling pin to form each ball into a rustic oval-shaped disc, approximately ⅛-inch thick.
- Heat a cast-iron pan over high heat. When the pan is smoky hot, lightly brush some oil over the surface of the pan and place the rolled-out naan dough into the pan, one or two at a time, depending on the size of your pan. Cook each side for 1-1 and 1/2 minutes, or until each side is golden brown and slightly charred. Repeat the process until all the dough disks are finished.
- If you're not going to serve the naan the same day, the bread can be stored in the freezer for up to one month. If you're serving the bread the next day, pop a piece in the toaster to re-heat and regain the soft texture.
- Add salad ingredients, minus the hummus and dressing, to a large bowl. Toss to combine.
- To assemble the pizza, smear a few tablespoons of your favorite hummus over the warm naan bread. Top with a generous mound of Greek salad. Using a sharp knife, cut the naan into quarters. Drizzle with Greek dressing. Serve immediately.
Disclosure: This sponsored post was created by me on behalf of Red Star Yeast. Sponsored content is the fuel that allows me to keep pumping out creative recipes and pay for the costs associated with running this site. All opinions are 100% my own.