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 undetectable veggie-stuffed and made with whole grain flour for added fiber and nutrients! They are so delicious that even picky eaters enjoy them.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
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!
- 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!
- 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.
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).
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.
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!
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.
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!
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.
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)
- 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
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.
Nutrition Information:Yield: 10 Serving Size: 1 pizza roll
Amount Per Serving: Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 359mgCarbohydrates: 17gFiber: 3gSugar: 2gProtein: 3g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!