To make naan bread, dissolve yeast and sugar in warm water and let sit for about 10 minutes, until foamy. Meanwhile, in a large mixing bowl, whisk together flour, salt, and baking powder. Add dairy-free yogurt and olive oil to foamy yeast mixture and stir to combine. Pour into dry ingredients and mix using a fork then your hands. Turn onto a floured surface and knead until a soft dough forms, about 3 minutes. Place back into bowl and coat with oil. Cover with plastic wrap and let sit for 2 hours.

When the dough is ready, preheat the oven to 450 degrees F and place a baking sheet in the oven. To shape the naan, turn dough out on a floured surface and divide into 4 equal pieces. Gently knead each piece into a ball and let rest for 10 minutes. Once rested, roll each ball into an oval shape using a rolling pin. The general shape should be about 8-9 inches long and 4 inches wide. Repeat this method with the rest of the dough.

To cook the naan, place as many loaves that fit on your baking sheet. Bake for 3 minutes, until the bread puffs. Remove and repeat until all naan bread is cooked. Place on a cooling rack. If you are making naan ahead of time, store in an air-tight plastic bag.

When you are ready to make the pizzas, preheat oven to 375 degrees F. Spread Sabra hummus over the cooled naan bread and top with veggies. Bake for about 10-15 minutes, letting the flavors develop and come together. Remove from oven, cut into pieces, and enjoy!