Healthy Vegan Pizza Rolls

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by Alena Schowalter
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These easy vegan pizza rolls are a crowd-pleasing side, snack or finger food at any party! With a whole wheat dough and flavorful veggie-stuffed filling, these healthy rolls are nourishing and so delicious.

The only thing that’s better than pizza are pizza rolls. Fun, tasty and easy to make, they are a must at any party and make a great lunchbox addition.

Our easy vegan pizza rolls are undetectably veggie-stuffed and made with whole grain flour for added fiber and nutrients! They are so delicious that even picky eaters enjoy them.

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This recipe is fantastic for using up any extra veggies you have at home. Since they are cooked and then blended into the sauce, you can use soggy and less-then-fresh vegetables that would otherwise be thrown away in the coming days!

Try our vegan pizza rolls for any upcoming putlock or movie night and be sure to try our bean burritos, vegan grilled cheese, collard wraps and crispy croquettes next.

woman in jeans jacket holding a tray of freshly baked healthy vegan pizza rolls with almond ricotta and taking one to eat it

Recipe overview

  • Comforting fun & tasty finger food
  • Savory, crusty and packed with flavor
  • Easily customizable & budget-friendly
  • Perfect for picnics, parties or lunchboxes
  • 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 rolls, and no matter how many we make, they never last for too long!

grey table with onions, red bell pepper, tomato sauce and whole wheat dough in a bowl

Ingredients needed

  • Pizza Dough – our recipe is made with a simple 3-ingredient whole wheat dough made from scratch.
  • Veggies – these will be sautéd and then blended up for the healthy plant-strong filling! We usually choose easy-to-love vegetables like bell pepper, zucchini, carrot and onion.
  • Tomato Paste or Sauce – add to your veggie puree for that delicious Italian pizza flavor. Don’t forget to season generously with Italian herbs, salt and pepper.
  • Vegan Cheese – this is optional, but you can add a layer of vegan mozzarella, cheese shreds or ricotta if you’d like!

Making your own vegan pizza rolls doesn’t have to be daunting! Only basic kitchen skills and tools like a mixing bowl, rolling pin, pan, blender, a sharp knife and measuring equipment are needed.

How to make healthy vegan pizza rolls

Make the whole wheat dough

Add whole grain flour, yeast and a pinch of salt to a large bowl and mix everything with a spoon before gradually adding some warm water.

Keep mixing to create a slightly sticky dough, then move on to kneading it with your hands for a couple of minutes.

Adjust with some more flour if the dough is too sticky and form it into a ball. Place in your mixing bowl, cover, and let it rise in a warm place for 30-60 minutes.

Alternative Vegan Pizza Dough Recipe

Make the veggie filling

Put chopped vegetables and a splash of vegetable broth or olive oil into a non-stick pan and place it over medium-high heat.

Sauté the veggies until they become slightly tender while stirring occasionally.

Once they are done, transfer them together with the tomato paste and spices into a blender jar. Blend until you create a smooth and spreadable sauce for the pizza rolls!

Adjust to taste preferences, then preheat your oven to 400°F (200°C).

close up of two hands kneading whole wheat dough on a floured dark surface
woman spreading some veggie tomato filling on whole wheat pizza dough that's been rolled out

Make the pizza rolls

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, create a ½ inch thick rectangle out of the dough (10×12 inches) and spread most of your tomato sauce-vegetable layer on it.

Make sure to leave a ½ inch border around the edges and not overload the dough for the best result!

Now, begin to roll the dough from one side until you have a single large roll, almost like a pizza log. Slice it into 8-12 individual pizza rolls, depending on your desired thickness.

Be sure to use a sharp knife to create less friction and make the whole cutting process easier and cleaner.

Carefully transfer each roll to a baking sheet or mat, making sure they don’t touch each other, then bake for 15-20 minutes until slightly crispy and golden brown.

rustic baking dish filled with ten vegan pizza rolls that are about to be baked

Storage & serving suggestions

These vegan pizza rolls test best straight out of the oven, but they keep well for up to 5 days when stored in the fridge.

Pop them into the oven to heat them up before eating if you like!

To freeze these vegan pizza rolls, let them cool at room temperature and then place them in the fridge for a few hours so that they get really firm.

Transfer into zip lock bags or a freezer-friendly container and put them into the freezer. They’ll stay fresh for a few months and can be reheated in the microwave or a toaster oven at your convenience!

Serve the pizza rolls topped with almond ricotta, vegan cheese sauce, tofu ranch, vegan blue cheese dressing or extra tomato sauce on the side.

If you add them to a party buffet, serve the rolls alongside vegan chicken wings, quinoa pasta salad, potato salad, and roasted chickpeas!

Pizza rolls meal prep

Pizza dough loves to sit in the fridge for 24-48 hours before being baked so that the yeast can slowly ferment and offer a deeper flavor!

Either prepare the whole wheat dough and vegetable filling 1-2 days ahead of time without assembling the rolls. Store the two components separately in two bowls, covered, in the fridge.

Alternatively, you can assemble the pizza rolls and store them in a food container in the fridge for a couple of hours or overnight!

In any case, let your refrigerated dough sit on the counter for an hour to warm and rise before baking.

Baked vegan pizza rolls in their baking dish, one of them being taken out and placed on a wooden cutting board

Tips & FAQs

What vegetables can be used for the pizza rolls?

Our recipe uses carrots, zucchini, bell pepper and onion but lots of veggies work for pizza rolls!

Eggplant, mushrooms, kale, spinach or cauliflower can also be blended into the sauce.

Just use 1 cup of finely chopped vegetables of your choice for our recipe and you’re good to go!

What are the best vegan pizza toppings?

Try jalapeno, vegan pepperoni, olives, dried tomatoes, vegan cheese shreds, artichokes, textured vegetable protein, chickpeas, winter squash, sweet potatoes and much more.

Swap the tomato sauce for vegan pesto or hummus to create delicious pizza varieties!

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close up of seven freshly baked tomatoey vegan pizza buns with almond ricotta topping

Additional tips

Offer more texture to the filling by not blending the veggies and sauce until smooth. If desired, add cooked lentils, TVP or chopped olives!

Use store-bought tomato sauce and omit the sautéd vegetables for a quicker version.

Make sure not to overload your pizza dough so that it’s still rollable and can stick together. Any leftover filling can be used as a dipping sauce!

If adding vegan cheese to the filling, reduce the amount of veggie-tomato sauce.

Feel free to use all-purpose flour for the dough or swap it for pre-made vegan pizza dough. Even vegan puff pastry works and is really convenient!

Make the dough a few hours ahead of time for the best results!

More Italian vegan recipes

If you love Italian flavors and delicious plant-based meals as much as we do, check out the following goodness next!

Did you make our healthy vegan pizza rolls and like them? Let us know in the comments and leave a rating! You can also Pin this recipe here.

Healthy Vegan Pizza Rolls

by Alena Schowalter
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
These easy vegan pizza rolls are a crowd-pleasing side, snack or finger food at any party! With a whole wheat dough and flavorful veggie-stuffed filling, these healthy rolls are nourishing and so delicious. Made from simple ingredients and easy to customize!
Serves 10 Rolls


Whole Wheat Crust

  • 1.5 cups whole wheat flour 180 g
  • 1 package of dry active yeast
  • ½ teaspoon salt
  • ½ cup warm water 120 ml

Veggie Filling

  • ½ bell pepper chopped
  • 1 carrot chopped
  • 1 small zucchini chopped
  • ½ onion diced
  • 2 cloves garlic minced
  • 3 oz tomato paste 84 g
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt

Optional Topping


Make the Whole Wheat Dough

  • 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 (the water should not be hot! Hot water will hurt the yeast and your dough won’t rise). Make sure you get a slightly sticky ball and adjust water or flour accordingly. 
  • Knead the dough on a floured surface for around 3-5 minutes and form it into a ball. Add the ball of dough to a bowl and cover with a towel. Allow to rest for 30 minutes in a warm place while making your veggie filling.

Make the Veggie Filling

  • 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.
  • Put the sautéd vegetables in a blender with the tomato paste and spices. Blend until you create a smooth and spreadable sauce for your pizza rolls. Now, preheat your oven to 400°F (200°C).

Make the Pizza Rolls

  • 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.
  • 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 rolls. This means that if you find you have too much filling for your dough, leave some of it in the jar for another recipe.
  • Now you have to create one large roll. Begin by lifting the shorter end of the dough and gently roll it into itself. Eventually you should have one log-shaped roll. 
  • Using a very sharp knife, slice the roll into 8-12 slices.
  • Place each of the slices next to each other on a nonstick baking mat or a parchment paper-lined baking sheet. Be careful because the rolls can break easily. 
  • Place the rolls into the preheated oven for around 15-20 minutes until they are golden brown.
  • 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!
  • Any leftovers can be stored in the fridge for up to 5 days.


  • 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 dried 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.
Course: Sides
Cuisine: Italian
Nutrition Facts
Healthy Vegan Pizza Rolls
Serving Size
1 pizza roll
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.


  1. If I were to make the dough 1-2 days in advance as suggested for a more flavourful dough, how would I store the dough??

    • Hi Jenna,
      to store the dough in the fridge, place it in a large mixing bowl and cover it with some plastic wraps or something similar that’s not fully airtight because the yeast will slowly develop in the fridge and needs some air :)
      Let us know how the rolls turn out!

  2. Hi..the recipe sounds amazing, just wanted to know at what temp should these pizza rolls be baked at. Thanks!

    • thanks, Deepa! The recipe card says preheat oven to 400°F (200°C) which also refers to the baking temperature :) Let us know how you like the rolls!

      • Excited to make this for a friend who is vegan and is coming to my son’s birthday party. A few questions, when you make the dough a 1-2 days early, do you let it rise for 30 min, then put it in the fridge to store, then take it back out for an hour when ready? Or do you make the dough, don’t let it do the 30 min rise, put in the fridge, then take out for an hour day of when ready?

        Also, you mentioned to assemble the rolls on the pan so they are not touching but your photos look like they were baked like they were touching like cinnamon rolls. Do you still recommend they go on a bake sheet separate, like cookies? Thanks!

        • Hi Leslie,
          thanks so much, great questions! I don’t often make pizza dough in advance, but when I do, I don’t let it rise first but instead put it in the fridge immediately. During the next 24-48 hrs, it will be fermented very slowly and needs to be out at room temperature for 1-3 hrs before rolling.
          You can put the rolls right next to each other in a pan like cinnamon rolls if you don’t mind (or even prefer!) how they are shaped afterward! For larger and more even pizza rolls, place them on a baking sheet with some room in between so they don’t touch each other.
          So great that you want to make this vegan recipe for your friend! They’ll be thrilled. Let us know how the rolls turn out!
          Best wishes,

  3. I used less cayenne than the recipe said to and it was still quite spicy. If you don’t like spicy food, I would recommend no more than 1/4 teaspoon cayenne. Besides that, it was delicious.

  4. 3 stars
    I made these for our annual holiday party last December. I was super excited to share them with everyone but I wish I would have trialed the recipe first. They were quite dry and didn’t have a lot of flavor. I had a lot of leftovers. Followed the recipe to a T.


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