Vegan Pizza Rolls

These oil free healthy Vegan Pizza Rolls are made with the goodness of whole wheat flour and oats and stuffed with veggies in a tomato base. These are great for school snack and are excellent crowd pleaser.

Course Appetizer, Snack

Cuisine Italian

Keyword easy vegan pizza rolls, healthy pizza rolls, how to make vegan pizza rolls, vegan pizza rolls recipe

Prep Time 10

Cook Time 25

rising time 45

Total Time 1 20

Servings

Calories 194kcal

Author Gunjan

Ingredients

for the stuffing

2 tbsp vegetable broth
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 cup finely chopped baby bella mushroom
3 tbsp tomato puree
2 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
1/2 tsp crushed black pepper
salt as per taste

for the dough

1 cup whole wheat flour
1 cup oat flour
1 sachet rapid rise dry instant yeast
1/2 tsp salt
pinch of sugar
3/4 cup warm water (120 degree Fahrenheit)

Others

1/2 cup shredded style vegan mozzarella cheese
fresh parsley (optional)

Instructions

Prepare the Stuffing

In a nonstick pan, heat vegetable broth and sauté onions in it for 1 minute.
Add green bell peppers and mushrooms. Sauté until mushrooms are brown and cooked (about 3 minutes).
Add tomato puree and mix well. Cook at medium heat for 1 minute or until it starts to thicken a bit.
Add oregano, garlic powder, basil, salt and black pepper to it. Mix well and cook for another 1-2 minutes at medium flame until it’s a bit thick and not runny. Turn it off and remove from heat. Keep it aside.

Prepare the dough

In a mixing bowl, combine wheat flour, oat flour, dry yeast, salt and sugar. Mix and keep it ready. Warm up water up to 120-degree Fahrenheit and keep it ready (I recommend warming up little extra water separately and keep it ready in case needed).
Pour ¾ cup of the warmed water into the flour mixture and form a dough. If you measured the flour correctly you may not need any more water. However, if your dough needs more water or is drying up then just keep soaking your hands in the warm water and continue kneading. Do not pour more water into the dough. You may continue to wet your hands in warm water to knead the dough until its formed perfectly. Once it is formed now smoothen the dough. Place the dough at the center of the bowl and cover the bowl with a kitchen towel. Keep it in a warm place for 45 minutes. The dough will double itself.

Bake

Preheat oven at 400-degree Fahrenheit. Prepare an 8-inch square/rectangular baking pan with parchment paper. Remove the cover from the dough and place it on a flat working counter. If you find the dough separating or breaking gently join the dough back (do not knead it at this stage). Lightly dust the counter with little flour and roll the dough into a flat oblong shape with a rolling pin upto ¼ inch thickness.
Spread the stuffing evenly with a spoon over the rolled dough. Sprinkle the cheese evenly over it. Now, release one side of the dough from the counter and start rolling it into a large roll until it can be sealed with the other end of the dough. With a sharp knife, discard the edges and slice into 9 rolls and place them in the prepared baking pan.
Place it in the middle rack of the oven and bake for 25 minutes or until golden brown in color. Then turn it off and take it out. Garnish with fresh parsley and enjoy!

Notes

The best way to measure the warm water temperature is to use kitchen thermometer. The water has to be at the right temperature for yeast to be activated and the dough to rise correctly.
While kneading it is important to make sure that water does not cool down so you may have to coordinate a bit while making the dough.
Its best to warm up some extra water at the same temperature of 120 degree Fahrenheit and keep it ready in case if needed. Initially add ¾ cup warm water. If needed just wet your hands in the warm water and knead. You may continuously wet your hands and knead the dough until a smooth dough is formed. But make sure its not too wet and must be tight.
These can be refrigerated in an air tight container for about 3 weeks. Toast it in a toaster oven for 3-4 minutes for crispy texture or microwave for 30 seconds for immediate consumption. You may re-bake at 400-degree Fahrenheit for 5-7 minutes.
These pizza rolls have a slight crispy texture with being soft, chewy and saucy inside.
I have provided step wise images in the post above for your reference.

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