These vegan pizza rolls are easy to make and packed with flavor! They're a great quick snack for adults and kids and perfect for gatherings. They're easily customizable and you can use either homemade or store-bought pizza dough.
If you're making your own pizza dough, you'll need:
Notes about the ingredients
Flour. All-purpose flour will work wonderfully but for a slightly fluffier and chewier pizza crust, I recommend bread flour. Whole wheat flour will work but you may need to add a little more water to the dough.
Instant yeast is the easiest and quickest type of yeast to use. You can use another type of yeast, as long as you proof it beforehand.
Finely chopped vegetables. I used capsicum (bell pepper), mushrooms, spinach and sundried tomatoes. Anything that you would normally use on pizza will work. If you like mock meats, vegan pepperoni, sausage and ham would be perfect!
Vegan-friendly cheese (optional). I used a mozzarella-style vegan cheese but any cheese that you'd normally add to pizza will work. Sometimes vegan cheese doesn't melt on pizza due to the lack of steam. However, since the cheese is INSIDE the vegan pizza rolls, it's very likely to melt!
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Tips for easy pizza dough
Making your own pizza dough is really easy! However, store-bought vegan pizza dough will work for this recipe.
To make the dough, simply throw all the ingredients into a stand mixer or large bowl and mix/knead until the dough is soft and stretchy.
My top tips are:
- The dough should be soft and slightly tacky but not sticky where it sticks to your hands. If needed, feel free to add a little more flour. However, keep in mind that the more flour you add, the drier your vegan pizza rolls will be.
- The dough needs to rest for at least 30 minutes. Resting your dough results in a fluffier base with a more developed flavor. You can rest the dough for anywhere between 30 minutes at room temperature to overnight in the fridge.
To assemble these vegan pizza rolls, we just need to make a pizza and then roll/cut them like cinnamon rolls! However, here are a few tips that'll make your life easier.
When topping your dough, don't add too many toppings as it'll make it difficult to roll up. Image 4 shows the maximum amount of toppings you can add!
Take your time to roll the pizza into a log. If your dough is very soft and difficult to cut, chill it in the fridge for 30 minutes.
For the best results, I recommend cutting your log with a very sharp knife or unflavored dental floss. A pizza cutter will work but it tends to squish the rolls.
Also, don't worry if your rolls look messy. They'll change a lot when they're baked!
Baking vegan pizza rolls
I baked these vegan pizza rolls spaced apart on a baking sheet. Each roll developed a nice crust and they were easy to serve!
Alternatively, you can bake them in a muffin pan or close together in a casserole dish.
Storing and reheating pizza rolls
These vegan pizza rolls keep very well in the fridge in an airtight container for up to 3 days. They can be reheated in your microwave, air fryer, or in your oven again.
If you're meal-prepping, I recommend freezing the rolls in an airtight container or in a freezer-safe bag. Make sure they're spaced apart in a single layer so they don't stick together.
If you'd like to make these for a gathering, I recommend storing the pizza dough and the toppings separately. There's a lot of moisture in the toppings so I don't recommend assembling them until a few hours before you need them. Alternatively, you can bake the rolls and refrigerate them until needed. Reheat the rolls right before serving and they'll be delicious!
Customizing this recipe
You can use your favorite pizza toppings on these rolls! Some ideas are:
- Zucchini, tomato, chopped onion
- Olives, artichokes
- Basil pesto, olive tapenade
Yes, but it depends on the brand of gluten-free flour. If you've previously used a brand of gluten-free flour to make pizza dough, it'll work with this recipe. Unfortunately, not all brands of flour work the same in yeasted bread.
Yes! I recommend placing them on a piece of parchment paper inside your air fryer basket. The vegan cheese can 'bubble' out when baking and stick to surfaces.
More vegan savory snacks and appetizers
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Vegan Pizza Rolls
Homemade pizza dough (or use store-bought dough)
- 2 cups (250g) all-purpose plain flour, or bread flour plus more for dusting
- ⅔ cup (160g) warm water
- 2 ½ teaspoons instant dry yeast, (note 1 for different types of yeast)
- 2 tablespoons extra virgin olive oil, or sub with more water
- 1 teaspoon sugar, optional but helps the dough rise quicker
- ½ teaspoon salt
Toppings (note 2 for alternatives)
- ⅓ cup (75g) tomato pizza sauce, (note 3 for alternatives)
- 1 tablespoon dried mixed Italian herbs, (note 4 for substitutes)
- 1 cup (115g) vegan mozzarella-style cheese, optional
- ½ cup (60g) red capsicum (bell pepper), finely chopped
- ½ cup (50g) mushrooms, finely chopped
- ½ cup (15g) baby spinach leaves, finely chopped
- ¼ cup (30g) sun-dried tomatoes, finely chopped
Herb Oil (optional)
- 3 tablespoons extra virgin olive oil
- 2 teaspoon dried mixed Italian herbs
Prepare the pizza dough:
- Add all the dough ingredients to a stand mixer (with the dough hook) or a mixing bowl. If using a stand mixer, knead the dough for 5-10 minutes. If mixing by hand, mix the ingredients in your bowl then invert the dough to a floured surface and knead until smooth.
- The dough should be soft and slightly tacky but shouldn't stick to surfaces. If the dough is sticky, add a little more flour and knead again. If the dough is too dry, add a dash of water and knead again.
- Place the dough in a clean bowl. Cover with a tea towel and leave in a warm place for 30 minutes to 1 hour until doubled in size.
Assemble the vegan pizza rolls (if using store-bought dough, start here):
- Line a baking tray with parchment paper or generously grease a muffin pan or casserole dish with oil.
- On a lightly floured surface, use a rolling pin to roll out the dough into a rectangle shape around 35 x 25 cm (14 x 10 inches) large. For bite-sized pizza rolls, roll the dough into a longer rectangle.
- Spread the pizza sauce over the dough. Sprinkle the herbs over the pizza sauce.
- Evenly scatter the vegetables and cheese over the dough. It doesn't matter what order you scatter them in.
- Starting from the long side, tightly roll the pizza into a tube. Use a sharp knife or unflavored dental floss to cut 12 or more equal pieces. If your dough is too soft to cut, chill it in the fridge for 30 minutes.
- Arrange the pizza rolls on your baking tray. Cover the rolls with a tea towel and set aside while the oven preheats.
- Preheat the oven to 205°C (400°F).
Prepare the herb oil (optional):
- In a small bowl, combine the herbs and oil. Use a pastry brush to brush some oil on top of each roll. Reserve the remaining oil.
- When the oven is ready, bake the rolls for 15-20 minutes or until they're golden brown. If making bite-sized pizza rolls, bake them for around 12-15 minutes.
- Cool the rolls for 5 minutes. If desired, brush with more herb oil. Serve warm or at room temperature. Enjoy your delicious vegan pizza rolls by themselves, with some marinara sauce or your choice of dipping sauce.
- Store leftover pizza rolls in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
- If you use dried yeast or regular yeast, you'll need to proof it beforehand. In a small bowl, mix it with the warm water from the recipe and a pinch of sugar. Wait for 5 minutes or until it bubbles then use the yeast mixture in the dough.
- You can use whatever ingredients you'd normally use on pizza for example, zucchini, eggplant, olives, and artichokes. I recommend using between 1 to 1 ½ cups of finely chopped veggies.
- Instead of pizza sauce, you can use basil pesto, barbeque sauce, or olive tapenade. Or you can also make your own pizza sauce at home with a combination of tomato paste, garlic powder, herbs and olive oil.
- Alternatively, you can use a mixture of the following dried herbs: oregano, basil or dill. For pizza rolls with some spice, add cayenne pepper or red pepper flakes, to taste.
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