Healthy Vegan Pizza Rolls
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!
Ingredients
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
Instructions
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.
Notes
- 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
Serving: 1pizza roll | Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Sodium: 359mg | Fiber: 3g | Sugar: 2g