Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Naan Pizza with Indian-Spiced Lentils
with cumin-roasted cauliflower

Active: 30 Total: 40

Personal pizzas made on top of pre-baked naan are always an easy win. They lend themselves to a wide variety of flavors and toppings, like this Indian version topped with spiced lentils and drizzled with cilantro sauce.
Smarts: Resist the urge to pile your pizzas high with toppings before baking as this can weigh them down and make them soggy. When it comes to pizza toppings, less is more!



Cilantro Sauce:
  • Jalapenos (opt) - 1 , chopped, seeds and pith removed if you'd like it to be less spicy
  • Garlic - 1 clove , peeled
  • Cilantro leaves - 1 cup
  • Oil, olive - 3 Tbsp
  • Lemon juice - 2 tsp
  • Salt - 1/4 tsp
Cumin-Roasted Cauliflower:
  • Cauliflower - 1 lb , florets
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Naan Pizza with Indian-Spiced Lentils:
  • Shallots - 2 cloves , chopped
  • Curry powder, mild - 2 tsp
  • Garam masala - 1 tsp
  • Garlic powder - 1/2 tsp
  • Turmeric, ground (opt) - 1/2 tsp
  • Salt - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Lentils, cooked - 2 cups (use pre-cooked lentils, or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Tomatoes - 1 , chopped
  • Naan - 4 rounds (sub any flatbread or pizza crust)
  • Oil, cooking - 1 Tbsp
  • Baby spinach - 5 oz
  • Lemon juice - 1 tsp
  • Cheese, fresh mozzarella - 5 oz , thinly sliced (sub shredded mozzarella)


  1. Jalapenos / Garlic / Cauliflower / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make cilantro sauce - (Skip if made ahead for Monday) Combine jalapenos, garlic, cilantro leaves, olive oil, lemon juice (portion for sauce), and salt (portion for sauce). Blend with an immersion blender or standing blender until nearly smooth. Taste and season with some additional salt, if needed. (Can be done up to 5 days ahead)

  3. Make seasoning mix - Combine curry powder, garam masala, garlic powder, turmeric (if using), salt (portion for pizzas), and chili powder. Store in an airtight container. (Can be done up to 5 days ahead)

  4. Season lentils - Combine lentils with seasoning mix. (Can be done 1 day ahead)

  5. Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat oven to 425F / 218C and set out two sheet pans

  2. Brush the first sheet pan with some oil (use two sheet pans if all the naan won’t fit without overlapping). Place naan in a single layer on prepared sheet pan and bake for 5 minutes to crisp up (this will help keep them from getting soggy from the toppings).

  3. On the second sheet pan, toss cauliflower with cooking oil (portion for cauliflower), cumin, and red pepper flakes (if using). Season with some salt and pepper. Roast cauliflower until golden brown and tender, 18-20 minutes. Transfer finished cauliflower to a serving bowl and cover to keep warm.

  4. While cauliflower roasts, heat a large skillet or saute pan with cooking oil (portion for pizzas) over medium heat. Add lentils to heated oil. Fold in baby spinach and saute until spinach is wilted and everything is warmed through, about 2-3 minutes. Stir in lemon juice (portion for pizzas). Taste and season with some salt and pepper if needed.

  5. Remove naan from the oven and spread cilantro sauce over the tops in a thin, even layer.

  6. Top naan with lentils and spinach, shallots, and cheese. Bake on the upper oven rack for 8-10 minutes or until the cheese is melted and bubbly and edges are golden brown. Remove from oven and top with chopped tomatoes. Allow to cool for 1-2 minutes before slicing.

  7. Serve naan pizzas with roasted cauliflower on the side. Enjoy!



0 reviews