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Vegan Pizza Rolls

Vegan pizza rolls, with a from-scratch pizza crust recipe, are a total game changer for pizza night! Packed with flavor, vegan mozzarella cheese, and your toppings of choice, these rolls are extra amazing dipped into a homemade pizza sauce.

Eight vegan pizza rolls after baking are topped with fresh parsley as they rest in the rectangle ceramic baking dish. Fresh parsley, tomatoes, vegan cheese, and a small bowl of pizza sauce surround the dish.

Perfect for pizza night or a big game celebration, these pizza rolls are a super fun snack to bring along. You can make them with homemade pizza dough or use frozen, and you can use homemade pizza sauce or store-bought sauce. This recipe is fantastic because you get to decide what works best for you on any given night.

The dough in this recipe is a combination of my pizza crust recipe and my cinnamon roll recipe. The plain pizza dough didn’t roll as nice as I wanted, but the cinnamon rolls were too sweet. This dough was just right!

These pizza rolls are a surprisingly new favorite way to eat pizza. Crispy cornmeal on the bottom, soft and tender on the inside, filled with cheese, and packed with toppings, er, fillings!

Ingredients

For the full list of ingredients, complete with recipe amounts, please see the recipe box below.

Ingredients for the vegan pizza rolls in various sized glass bowls on a wood tabletop. Black and white labels have been added to name each ingredient.
  • Pizza Dough: While you can use store-bought, I really encourage you to make this dough from scratch. I’ve perfected it to be easy to roll and super soft while still having great flavor. It’s a simple recipe with all purpose flour, water, olive oil, salt, yeast, and a secret ingredient: dehydrated potato flakes!
  • Pizza Sauce: Same thing here, you can use store-bought but the homemade one is my favorite. Check out the pizza sauce recipe here!
  • Fillings: Your choice of fillings! I personally love the Daiya Cheese, and when I make these for my family, we love a combination of the mozzarella and the cheddar or Mexican cheese blend. Fillings like olives, peppers, pineapple, spinach, and even vegan pepperoni all are amazing in here. Just make sure to thinly slice or finely dice the veggies so they will roll up in the rolls.

Instructions

Making these pizza rolls is fairly easy and if you’re used to making pizza from scratch, it really isn’t any more work. If you’ve made cinnamon rolls before you can totally tackle these!

Make sure to check out the recipe card below for the full recipe and ingredient list.

  1. Make the Dough. In a large bowl, combine warm water with the yeast and let it proof for 10 minutes. Add the remaining dough ingredients and knead into a smooth ball. Let it rise for an hour in a warm spot in your home. Then, it’s ready to roll!
The pizza dough in a silver mixing bowl before it has risen. The bowl rests on a wood tabletop.
The dough for the pizza rolls in a silver mixing bowl after it has doubled in size. The bowl rests on a wood tabletop.
  1. Roll the dough. Roll the dough out to a large rectangle – I made mine about 10×20-inches. Brush it lightly with olive oil and then spread out your pizza sauce.
  2. Fill the dough. Cover the dough with your pizza sauce and any cheese and toppings you plan on using.
A sheet of white parchment paper is covered with a rolled out pizza dough that is covered in sauce and vegan cheese. A wood rolling pin is in the top left corner.
  1. Slice the dough. Before you roll it up, cut the dough into even sized strips! Then roll the dough and place in a baking pan that you’ve greased with olive oil and sprinkled some cornmeal over the bottom of.
  2. Bake for about 25 minutes and you’re in pizza roll bliss!
A rectangle baking dish is filled with the rolled up pizza rolls before baking. There are eight rolls in the pan. The pan rests on a wood table.

Tips and Tricks

  • Adding some cornmeal to the bottom of the pan before baking gives it a little bit extra pizza flavor and lots of crunch to the bottom!
Eight vegan pizza rolls seen from the side so you can see how tall they are in the baking pan. Fresh parsley, tomatoes, and pepper flakes are surrounding the dish.

How to Store

Fridge: Leftover pizza rolls can be covered and stored in the fridge for a few days. Reheat or enjoy cold!

Freezer: Baked pizza rolls freeze well in a freezer safe container for up to 3 months. Allow them to thaw in the fridge overnight and then reheat as you like before enjoying.

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If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!

Eight vegan pizza rolls after baking are topped with fresh parsley as they rest in the rectangle ceramic baking dish. Fresh parsley, tomatoes, vegan cheese, and a small bowl of pizza sauce surround the dish.

Vegan Pizza Rolls

Prep Time: 25 minutes
Cook Time: 25 minutes
Rise Time: 1 hour
Total Time: 1 hour 50 minutes
Course: Appetizer, Main Course
Cuisine: American, Baked Goods, Italian
Keyword: appetizer, bread, dinner ideas, vegan baking
Servings: 8 pizza rolls
Calories: 286kcal

Equipment

  • Measuring cups and spoons
  • Mixing bowls and spoons
  • Chef’s Knife or pizza wheel
  • Extra flour for dusting
  • Rolling Pin

Ingredients

Dough

  • 2 1/4 teaspoons yeast
  • 1 cup plant based milk warmed to 110F/43C
  • 2 tablespoons sugar
  • 3 tablespoons olive oil
  • 3 tablespoons dehydrated potato flakes
  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1/3 cup cornmeal for pan optional but recommended

Filling

  • 1 teaspoon olive oil
  • 1/2 cup pizza sauce or more or less
  • 1-2 cups vegan cheese
  • 1-2 cups fillings of your choice

Instructions

Make the Dough

  • Proof the yeast. In a large mixing bowl, dissolve the yeast in the warmed plant based milk, stirring well. Let the yeast proof for up to 10 minutes.
  • Add the ingredients. Add the olive oil, sugar, potato flakes, all purpose flour, and salt. Mix well until a soft dough ball forms. Knead for 5 to 10 minutes until the dough is soft and smooth.
  • Rise. Lightly spray the bowl with oil and place the dough ball in the bowl. Cover with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour.

Shaping and Baking the Pizza Rolls

  • Preheat the oven to 400°F/205°C. Place the oven racks in the middle of the oven.
  • Prepare the pan. Lightly grease an 8×10-inch (20×25-cm) baking pan with oil and dust the bottom of the pan with the cornmeal. Set aside.
  • Shape the dough. When the dough is ready, sprinkle your work surface with flour and turn the dough out. Using your hands or a rolling pin, begin to shape the dough into a rectangle. Stretch and flatten until you have a dough rectangle that is about 10×20-inches in size.
  • Fill. Spread the teaspoon of olive oil over the dough first. Then add the pizza sauce. Finally, cover with the vegan cheese and your fillings of choice.
  • Slice. Before rolling, slice your dough into 8 equally sized strips of dough. Then roll them up. Place them in the prepared pan.
  • Bake. Bake the pizza uncovered for 20 to 25 minutes, depending on how full your pizza rolls are filled. The rolls will have an internal temperature of at least 190°F/80°C when done. Remove them from the oven, serve, and enjoy!!

Notes

How to Store
Fridge: Leftover pizza rolls can be covered and stored in the fridge for a few days. Reheat or enjoy cold!
Freezer: Baked pizza rolls freeze well in a freezer safe container for up to 3 months. Allow them to thaw in the fridge overnight and then reheat as you like before enjoying.

Nutrition

Calories: 286kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 522mg | Potassium: 193mg | Fiber: 3g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg
Love this recipe?Mention @friendlyvegankitchen or tag #friendlyvegankitchen!

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2 Comments

    1. Hi there and thank you! So this particular recipe would probably not work doing a 1:1 replacement with gluten free flour. I do have a gluten free and vegan pizza dough in the works that I’m hopeful will also work as these rolls.

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