This Vegetarian Pizza Rolls recipe is a plant based dish that is bursting with tomatoes, olives, basil and vegan cheese. Vegetarian Pizza Rolls are the best way to enjoy vegetables. We recommend this dish if you have kids at home, for them to eat a healthier version of pizza. This classic finger food is perfect for meal prep and a true crowd-pleaser at any picnic or party.
Healthy Vegan Pizza Rolls Recipe by Alena
The only thing that’s better than pizza are pizza rolls. Fun, tasty and easy to make, these little vegan pizza pinwheels are a must at any party and will convince any picky eater to consume more veggies. We love eating creamy blended vegetable soups, but they can be pretty straightforward in their vegetable-ness. Then, we got this brilliant idea one day: why not combine healthy veggies with one of the best comfort foods on earth?
That’s how our veggie-packed, scrumptious and totally whole food plant-based pizza rolls were born.
Children love them. Picky eaters don’t taste a single vegetable or notice any of the “weird texture” they sometimes struggle with.
These wholesome little crowd-pleasers are gobbled up in a heartbeat at any gathering, and we love to make them for our weekly movie nights! Healthy and filling finger food plus a sparkling drink and a good flick? There’s nothing we enjoy more on a Saturday night.
Why These Are the Best Vegetarian Pizza Rolls?
Who doesn’t love pizza? We probably don’t need to do much convincing to get you to eat more of this delicious comfort food! But here are some good reasons why our recipe might get you the best vegan pizza rolls!
- Fantastic way to eat more veggies disguised as a fun and tasty finger food
- Take well under an hour to make from scratch
- Ultimate healthy comfort food meets portable snack
- Savory, crusty and packed with flavor
- Easily customizable with vegetables of your choice
- Perfect for picnics, parties or lunchboxes
- Budget-friendly, accessible ingredients
- True crowd-pleasers and secretly veggie-stuffed
- Work for meal prep & can be made in larger batches
Everyone gets really excited when they see us serving these delicious vegan pizza pinwheels, and no matter how many we make, they never last for too long!
Other recipes you might like to try: Whole30 Lemon Chicken Broccoli, Natural Vegan Sushi Roll, Vegan Classic Minestrone Soup
1.5cup
Whole Wheat Flour180 g
1package
dry active yeast1 tbsp
½tsp
Salt
½cup
warm water
½
Bell pepperchopped
1
carrotchopped
1medium
zucchinichopped
½
oniondiced
2cloves
garlicminced
3oz
tomato paste84 g
2tsp
oregano
2tsp
basil
2tsp
Paprika
½tsp
Cayenne pepper
1tsp
Salt
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In a large bowl, combine the flour, yeast and salt with a spoon. Now, gradually add warm water to the dry ingredients, mixing everything well. Make sure you get a slightly sticky ball and adjust water or flour accordingly.
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Knead the dough on a floured surface for around 3-5 minutes and form it into a ball. Cover the bowl and the dough with a towel and allow to rest for 30 minutes in a warm place while making your veggie filling.
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Place a non-stick pan over medium heat and add the veggies for your filling. Add a splash of water or some veggie broth to sauté the vegetables until they are slightly tender.
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Put the sautéd vegetables in a blender jar together with the tomato paste and spices. Blend until you create a smooth and spreadable sauce for your pizza pinwheels. Now, preheat your oven to 400°F (200°C).
-
Remove the whole wheat dough from the bowl and place it on a floured surface. Knead it again, adding more flour if needed until it no longer sticks.
-
Using a rolling pin, work your way towards a ½ inch thick rectangle, about 12 by 10 inches.
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Spread your vegetable filling on top of the dough, leaving a ½ inch border around the edges. Make sure not to overload your dough, otherwise you won’t be able to create the pinwheels. This means that if you find that you have too much filling for your dough, leave some of it in the jar for another recipe.
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Begin rolling the dough until you have one large roll, then slice into 8-12 slices using a very sharp knife. Place each of the rolls next to each other on a nonstick baking mat or a parchment paper-lined baking sheet. Be careful because the rolls can break easily.
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Place your pizza buns into the preheated oven for around 15-20 minutes, until they are golden brown.
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Remove from the oven, let the rolls slightly cool and serve warm. Top with some homemade almond ricotta or other vegan cheese if you like!
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Any leftovers can be stored in the fridge for up to 5 days.
Notes:
- You can “hide” any veggies you want in the sauce, just make sure that they are around 1 cup in volume (or 150 grams) before you sauté them – great if you want to waste fewer vegetables because you can just use up all your soggy ones!
- Make sure not to use too much vegetable filling; rather, leave some of it to create a tomato-y dipping sauce!
- For a very flavorful dough, add some dried Italian herbs to the flour and salt mixture.
- Add chopped bell pepper, dried or fresh tomatoes or olives to your filling to create more texture!
- You might need to add a little more flour if the dough is too sticky. Making it a few hours or even 1-2 days in advance makes the pizza dough even more flavorful.
- Find many more tips for this recipe in the article above.
Nutrition Information:
YIELD: 10 SERVING SIZE: 1
Amount Per Serving:
CALORIES: 81 | TOTAL FAT: 1g | SATURATED FAT: 0g |
TRANS FAT: 0g | UNSATURATED FAT: 0g | CHOLESTEROL: 0mg |
SODIUM: 359mg | CARBOHYDRATES: 17g | FIBER: 3g |
SUGAR: 2g | PROTEIN: 3g
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