Go Back Email Link
+ servings
a gray tray filled with golden pinwheels
Print Recipe
5 from 3 votes

Delicious Vegan Pizza Rolls

A delectable treat for pizza lovers, this vegan pizza rolls recipe is the perfect solution for satisfying cravings. Made with basic pizza dough, delicious tomato and herb toppings, and savory nutritional yeast, this dish is sure to become a regular.
Prep Time1 hour
Cook Time20 minutes
Resting time10 minutes
Total Time1 hour 30 minutes
Course: lunch, Snack
Cuisine: Any
Diet: Vegan
Servings: 21 rolls
Calories: 109kcal
Author: Janelle Hama

Ingredients

Dough

  • 290 ml Warm water must be able to put your pinky finger in it
  • teaspoon Dry active yeast
  • 1 teaspoon Maple syrup
  • 480 g All purpose flour plus extra for dusting
  • 2 tablespoon Olive oil
  • 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

Note 1 - If your food processor has a chop function us that until a chunky sauce is made.
Note 2 - Keep your dough balls covered at all times to avoid them drying out.
Note 3 - I like to use this rolling pin which I can change the thickness precisely to 3mm using the discs provided. See equipment below.
You may also like these oregano scrolls using the same dough or these zaatar pastry pinwheels.

Nutrition

Calories: 109kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 316mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg