Making vegan pizza rolls makes pizza night even better! They're so good, even your non-vegan friends will love them. Learn how to make an easy pizza dough, add all your favorite pizza toppings and roll them up.
Your favorite pizza toppings (chopped basil, sliced mushrooms, sliced black olives, vegan cheese, etc.)
Instructions
In a bowl, add the yeast and sugar to the warm water and mix until the ingredients dissolve. Water should be lukewarm. If you have a food thermometer, it should be about 105 degrees F. Let it sit for about 5 minutes until a foamy surface appears, letting you know the yeast is activated.
In a separate bowl, combine the flour and salt. Add the olive oil and yeast mixture and stir until thoroughly combined and a dough forms, about 1 or 2 minutes.
Turn the mixture onto a floured surface and knead until it becomes smooth, about 7 minutes or so. Roll it into a ball and place it in a lightly oiled bowl, making sure to lightly coat the whole ball with the oil. Cover and let sit for 1 hour, allowing the dough to rise.
In the meantime, prepare your toppings and preheat the oven to 400 degrees F.
After an hour, turn the dough out onto a surface and roll out flat into a rectangle. Add sauce and toppings. I would recommend putting the toppings in separate rows and leaving lots of breathing room near the top.
Roll the dough, from the bottom to the top, into a tube. Using a sharp knife, cut out slices about 1' or so thick.
Gently and carefully transfer them to a non-stick baking sheet or a baking sheet covered in parchment paper. Bake for 18-20 minutes or until the rolls are golden brown. Remove and allow to cool a little before serving.
Notes
Water should be lukewarm. For best results, use a food thermometer, it should be about 105 degrees F.
Filling the pizza rolls. I would recommend putting the toppings in separate rows and leaving lots of breathing room near the top.
Save some time. Skip making your own pizza dough and pick up a vegan pizza dough ball at the grocery store or market.
Vegan Cheese: Daiya is one of the best-melting vegan cheeses I've found, making it perfect for this recipe.