VEGAN PIZZA ROLLS
These vegan pizza rolls are easy to make and packed with flavor! They’re a great quick snack for adults and kids and perfect for gatherings. You can easily customize these rolls and use either homemade or store-bought pizza dough.
Prep Time30minutes mins
Cook Time15minutes mins
Resting Time1hour hr
Total Time1hour hr 45minutes mins
Cuisine: American
Servings: 12 rolls
Author: Anthea
INGREDIENTS
HOMEMADE PIZZA DOUGH (OR USE STORE-BOUGHT DOUGH)
▢2 cups (250g) all-purpose plain flour, or bread flour plus more for dusting
▢⅔ cup (160g) warm water
▢2 ½ teaspoons instant dry yeast, (note 1 for different types of yeast)
▢2 tablespoons extra virgin olive oil, or sub with more water
▢1 teaspoon sugar, optional but helps the dough rise quicker
▢½ teaspoon salt
TOPPINGS (NOTE 2 FOR ALTERNATIVES)
▢⅓ cup (75g) tomato pizza sauce, (note 3 for alternatives)
▢1 tablespoon dried mixed Italian herbs, (note 4 for substitutes)
▢1 cup (115g) vegan mozzarella-style cheese, optional
▢½ cup (60g) red capsicum (bell pepper), finely chopped
▢½ cup (50g) mushrooms, finely chopped
▢½ cup (15g) baby spinach leaves, finely chopped
▢¼ cup (30g) sun-dried tomatoes, finely chopped
HERB OIL (OPTIONAL)
▢3 tablespoons extra virgin olive oil
▢2 teaspoon dried mixed Italian herbs
Cook ModePrevent your screen from going dark
INSTRUCTIONS
PREPARE THE PIZZA DOUGH:
Add all the dough ingredients to a stand mixer (with the dough hook) or a mixing bowl. If using a stand mixer, knead the dough for 5-10 minutes. If mixing by hand, mix the ingredients in your bowl then invert the dough to a floured surface and knead until smooth.
The dough should be soft and slightly tacky but shouldn’t stick to surfaces. If the dough is sticky, add a little more flour and knead again. If the dough is too dry, add a dash of water and knead again.
Place the dough in a clean bowl. Cover with a tea towel and leave in a warm place for 30 minutes to 1 hour until doubled in size.
ASSEMBLE THE VEGAN PIZZA ROLLS (IF USING STORE-BOUGHT DOUGH, START HERE):
Line a baking tray with parchment paper or generously grease a muffin pan or casserole dish with oil.
On a lightly floured surface, use a rolling pin to roll out the dough into a rectangle shape around 35 x 25 cm (14 x 10 inches) large. For bite-sized pizza rolls, roll the dough into a longer rectangle.
Spread the pizza sauce over the dough. Sprinkle the herbs over the pizza sauce.
Evenly scatter the vegetables and cheese over the dough. It doesn’t matter what order you scatter them in.
Starting from the long side, tightly roll the pizza into a tube. Use a sharp knife or unflavored dental floss to cut 12 or more equal pieces. If your dough is too soft to cut, chill it in the fridge for 30 minutes.
Arrange the pizza rolls on your baking tray. Cover the rolls with a tea towel and set aside while the oven preheats.
Preheat the oven to 205°C (400°F).
PREPARE THE HERB OIL (OPTIONAL):
In a small bowl, combine the herbs and oil. Use a pastry brush to brush some oil on top of each roll. Reserve the remaining oil.
BAKE:
When the oven is ready, bake the rolls for 15-20 minutes or until they’re golden brown. If making bite-sized pizza rolls, bake them for around 12-15 minutes.
Cool the rolls for 5 minutes. If desired, brush with more herb oil. Serve warm or at room temperature. Enjoy your delicious vegan pizza rolls by themselves, with some marinara sauce or your choice of dipping sauce.
Store leftover pizza rolls in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
NOTES
If you use dried yeast or regular yeast, you’ll need to proof it beforehand. In a small bowl, mix it with the warm water from the recipe and a pinch of sugar. Wait for 5 minutes or until it bubbles then use the yeast mixture in the dough.
You can use whatever ingredients you’d normally use on pizza for example, zucchini, eggplant, olives, and artichokes. I recommend using between 1 to 1 ½ cups of finely chopped veggies.
Instead of pizza sauce, you can use basil pesto, barbeque sauce, or olive tapenade. Or you can also make your own pizza sauce at home with a combination of tomato paste, garlic powder, herbs and olive oil.
Alternatively, you can use a mixture of the following dried herbs: oregano, basil or dill. For pizza rolls with some spice, add cayenne pepper or red pepper flakes, to taste.
NUTRITION
Serving: 1 roll without herb oil | Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Sodium: 227mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg
These vegan pizza rolls are easy to make and packed with flavor! They’re a great quick snack for adults and kids and perfect for gatherings. You can easily customize these rolls and use either homemade or store-bought pizza dough.
Prep Time30minutes mins
Cook Time15minutes mins
Resting Time1hour hr
Total Time1hour hr 45minutes mins
Cuisine: American
Servings: 12 rolls
Author: Anthea
INGREDIENTS
HOMEMADE PIZZA DOUGH (OR USE STORE-BOUGHT DOUGH)
▢2 cups (250g) all-purpose plain flour, or bread flour plus more for dusting
▢⅔ cup (160g) warm water
▢2 ½ teaspoons instant dry yeast, (note 1 for different types of yeast)
▢2 tablespoons extra virgin olive oil, or sub with more water
▢1 teaspoon sugar, optional but helps the dough rise quicker
▢½ teaspoon salt
TOPPINGS (NOTE 2 FOR ALTERNATIVES)
▢⅓ cup (75g) tomato pizza sauce, (note 3 for alternatives)
▢1 tablespoon dried mixed Italian herbs, (note 4 for substitutes)
▢1 cup (115g) vegan mozzarella-style cheese, optional
▢½ cup (60g) red capsicum (bell pepper), finely chopped
▢½ cup (50g) mushrooms, finely chopped
▢½ cup (15g) baby spinach leaves, finely chopped
▢¼ cup (30g) sun-dried tomatoes, finely chopped
HERB OIL (OPTIONAL)
▢3 tablespoons extra virgin olive oil
▢2 teaspoon dried mixed Italian herbs
Cook ModePrevent your screen from going dark
INSTRUCTIONS
PREPARE THE PIZZA DOUGH:
Add all the dough ingredients to a stand mixer (with the dough hook) or a mixing bowl. If using a stand mixer, knead the dough for 5-10 minutes. If mixing by hand, mix the ingredients in your bowl then invert the dough to a floured surface and knead until smooth.
The dough should be soft and slightly tacky but shouldn’t stick to surfaces. If the dough is sticky, add a little more flour and knead again. If the dough is too dry, add a dash of water and knead again.
Place the dough in a clean bowl. Cover with a tea towel and leave in a warm place for 30 minutes to 1 hour until doubled in size.
ASSEMBLE THE VEGAN PIZZA ROLLS (IF USING STORE-BOUGHT DOUGH, START HERE):
Line a baking tray with parchment paper or generously grease a muffin pan or casserole dish with oil.
On a lightly floured surface, use a rolling pin to roll out the dough into a rectangle shape around 35 x 25 cm (14 x 10 inches) large. For bite-sized pizza rolls, roll the dough into a longer rectangle.
Spread the pizza sauce over the dough. Sprinkle the herbs over the pizza sauce.
Evenly scatter the vegetables and cheese over the dough. It doesn’t matter what order you scatter them in.
Starting from the long side, tightly roll the pizza into a tube. Use a sharp knife or unflavored dental floss to cut 12 or more equal pieces. If your dough is too soft to cut, chill it in the fridge for 30 minutes.
Arrange the pizza rolls on your baking tray. Cover the rolls with a tea towel and set aside while the oven preheats.
Preheat the oven to 205°C (400°F).
PREPARE THE HERB OIL (OPTIONAL):
In a small bowl, combine the herbs and oil. Use a pastry brush to brush some oil on top of each roll. Reserve the remaining oil.
BAKE:
When the oven is ready, bake the rolls for 15-20 minutes or until they’re golden brown. If making bite-sized pizza rolls, bake them for around 12-15 minutes.
Cool the rolls for 5 minutes. If desired, brush with more herb oil. Serve warm or at room temperature. Enjoy your delicious vegan pizza rolls by themselves, with some marinara sauce or your choice of dipping sauce.
Store leftover pizza rolls in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
NOTES
If you use dried yeast or regular yeast, you’ll need to proof it beforehand. In a small bowl, mix it with the warm water from the recipe and a pinch of sugar. Wait for 5 minutes or until it bubbles then use the yeast mixture in the dough.
You can use whatever ingredients you’d normally use on pizza for example, zucchini, eggplant, olives, and artichokes. I recommend using between 1 to 1 ½ cups of finely chopped veggies.
Instead of pizza sauce, you can use basil pesto, barbeque sauce, or olive tapenade. Or you can also make your own pizza sauce at home with a combination of tomato paste, garlic powder, herbs and olive oil.
Alternatively, you can use a mixture of the following dried herbs: oregano, basil or dill. For pizza rolls with some spice, add cayenne pepper or red pepper flakes, to taste.
NUTRITION
Serving: 1 roll without herb oil | Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Sodium: 227mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 1mg