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.
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.
- 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.
- 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!
- 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.
- Fill the dough. Cover the dough with your pizza sauce and any cheese and toppings you plan on using.
- 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.
- Bake for about 25 minutes and you’re in pizza roll bliss!
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!
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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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
Nutrition
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These look so good, but can they be made with gluten free flour blend?
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.