Vegan Pizza Rolls
If you love how cinnamon rolls look, and how Margherita pizzas taste, then you're going to love these Vegan Pizza Rolls. It's delicious Margherita pizza rolled up into ringlets of gooey cheesy sauce and soft fluffy bread.
Servings: 6 pieces
Ingredients
for the dough
- 125 ml soy milk can be subbed with almond or oat milk
- 1 tsp active dry yeast
- 1 tbsp beet sugar or any granulated sugar
- 2 tbsp coconut oil melted
- 1 egg replacer (like Bob's Red Mill Egg Replacer) see Ingredient Notes for alternative
- 240 grams all-purpose flour or 180g bread flour + 60g cake flour
- 1/4 tsp salt
for the filling
- 1 cup tomato sauce
- 1 cup vegan shredded cheese
- 1/2 Tbsp dry basil
- 1/2 Tbsp dry oregano
- 1/2 tsp salt
- 1 tsp garlic powder
for topping
- fresh basil roughly chopped
- vegan shredded cheese
Instructions
- Mix warm soy milk, dry yeast, and beet sugar in a large bowl. Let it sit for 5 minutes, then add melted coconut oil, egg replacer, flour, and salt. Mix to form a shaggy dough.
- Turn the dough out onto a flat surface, and knead for 10 minutes.
- Place the dough in a lightly greased bowl and cover with a towel or cling wrap. Let it rise in a warm place for 60 to 90 minutes, until the dough double in size.
- On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in). Spread tomato sauce evenly, and sprinkle dry basil, dry oregano, garlic powder, salt and vegan shredded cheese.
- Starting from one of the short end, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces. Use a serrated knife to make even clean cuts.
- Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.
- Sprinkle fresh basil and vegan shredded cheese on top. Bake in a preheated oven at 190 C / 375 F for 25 to 30 minutes, until golden brown on top. If the top starts to burn, place aluminum foil on top to prevent burning.
- Serve while warm, and ENJOY!
