Vegan pizza rolls are a must-try for any pizza lover! These irresistible rolls are made with simple pizza dough filled with a rich tomato and herb mixture, making them a real crowd-pleaser.
They’re perfect for a quick and easy snack or appetizer. I love how versatile they are; you can enjoy them as they are or load them up with your favorite toppings for a little extra flair.
What’s great is that they’re made with real, simple ingredients, no mock meats or fake cheese, just honest goodness. They’re always a hit with guests too. There’s something so satisfying about serving a pull-apart dish that everyone can share and enjoy together.
If you love making any type of rolls, I have a couple of other recipes you might enjoy once you’re done with this one. Try my fresh oregano scrolls; they are delicious! Or check out these super addictive zaatar pastry pinwheels..
Key Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
I used my homemade basic pizza dough recipe to create a roll filled with a rich and tangy mixture of tomato paste and fresh tomatoes. Dried oregano adds a classic pizza flavor.
Onion brings sweetness and crunch, while black olives provide a salty, briny contrast. Nutritional yeast contributes a cheesy, nutty flavor, and for garlic lovers, adding a minced garlic clove is optional but highly recommended for an extra kick.
The Steps
I'll take you through the steps for how to make vegan pizza rolls;
Prepare Dough and Filling
1. Start by activating the yeast. In a mixing bowl, combine warm water, maple syrup, and yeast. Let this sit for about 10 minutes until it becomes frothy.
2. Next, make the dough. Add olive oil and salt to the yeast mixture, whisking until incorporated. Gradually add the flour and mix until combined.
Transfer the dough to a floured surface and knead for about 5 minutes. If using an electric mixer, knead on low-medium speed for the same duration.
Once kneaded, shape the dough into a ball. Lightly grease a mixing bowl with olive oil, place the dough ball inside, cover it with cling wrap and a tea towel, and let it rest in a warm area for about an hour, or until it doubles in size.
3. To prepare the filling, quarter the onion and tomato. Pulse them in a food processor along with the remaining filling ingredients until a chunky sauce forms.
Be sure to scrape down the sides as needed for even mixing. Divide this sauce into four equal portions for easier assembly later on.
Roll and Fill
1. On a floured surface, roll out one portion of the dough to about 3mm (⅛ inch) thick.
Using a silicone mat can help prevent sticking, and an adjustable rolling pin will help maintain a precise thickness.
2. Spread a layer of the sauce evenly over the dough, leaving a small border around the edges.
3. Carefully roll the dough tightly into a log.
Bake & Serve
1. Slice the log into 5cm (2-inch) pieces and place them cut-side up on a parchment-lined baking tray measuring approximately 19cm x 26cm (7½” x 10”).
The rolls should be placed close together to encourage proper rising. If using a different sized tray, just make sure the rolls are close together in the center of a lined baking sheet.
2. Allow the rolls to rest in the tray for about 10 minutes to expand further. During this time, preheat your oven to 225°C (437°F). Bake the rolls for 18–20 minutes, or until their edges turn golden brown.
3. Once done, let the rolls cool for at least 10 minutes before gently pulling them apart. For the best texture, it's ideal to wait until they are just above room temperature.
These rolls can be served warm or slightly cooled. They are great on their own, with a simple salad, or paired with your favorite dipping sauce. Enjoy!
Storage
Allow the rolls to cool completely at room temperature, then transfer them to an airtight container and store them in the fridge for up to five days.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Vegan Pizza Rolls
Ingredients
Dough
- 290 ml Warm water must be able to put your pinky finger in it
- 2½ teaspoon Dry active yeast
- 1 teaspoon Maple syrup
- 480 g All purpose flour plus extra for dusting
- 2 tablespoon Olive oil
- 1½ teaspoon Salt
Filling
- 1 small Tomato quartered
- 1 small Onion peeled and quartered
- 2 tablespoons Tomato paste heaping
- 1 tablespoon dried oregano
- ¼ cup Nutritional yeast
- ¼ cup Black olives pitted
- 1 teaspoon Salt
Instructions
Prepare the Dough
- In a mixing bowl, add warm water, maple syrup and dried yeast and mix. Allow to sit for 10 minutes to activate the yeast. The mixture will become frothy.2½ teaspoon Dry active yeast, 1 teaspoon Maple syrup, 290 ml Warm water
- In the same bowl, add olive oil and salt to the yeast mixture and whisk to combine. Add flour and salt. Mix the ingredients come together and then turn the mixture onto a clean floured surface and knead for five minutes. If using an electric mixture, turn it on to low-medium to knead for five minutes.480 g All purpose flour, 2 tablespoon Olive oil, 1½ teaspoon Salt
- Make a ball with your dough using your floured hands, lightly grease the bowl with olive oil and place the ball in the center of the bowl. Cover the bowl with cling wrap and a tea towel. Allow it to rest for an hour in a warm place so that it can rise. It will double in size
Assembling
- Quarter the onion and tomato, add them to a food processor *see note 1* with all the other filling ingredients and pulse until a chunky sauce has formed.1 small Tomato, 1 small Onion, 2 tablespoons Tomato paste, 1 tablespoon dried oregano, ¼ cup Nutritional yeast, ¼ cup Black olives, 1 teaspoon Salt
- Cut the dough into quarters and then roll each quarter into balls *See note 2*. Place the dough balls in a covered bowl. On a floured surface (silicone mat), roll out a dough balls to a thickness of 3mm (⅛ inch) *See note 3* Spread a layer of the sauce over the dough, leaving a small border. Fold the dough into a tight log.
- Slice the log into 5cm (2 inches) pieces and place in a 19cm x 26cm (7½" x 10") baking tray lined with parchment paper, cut side up. The rolls will be touching each other. Repeat until all done. Let the rolls rest and expand for 10 minutes in the tray prior to baking in a preheated fan forced oven at 225C (437F) for 18-20 minutes or until the edges are golden. Allow the rolls to cool down for at least 10 minutes. Enjoy on their own, or with a simple salad or your favorite dipping sauce.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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