Easy Vegan Pizza Rolls
by Olivia Biermann
on Oct 29, 2017 (updated Sep 5, 2024)
These Vegan Pizza Rolls are the best quick snack or weeknight dinner when you’re craving a delicious comfort food. They’re soft, fluffy, and perfectly cheezy. Serve with your favourite dipping sauce and enjoy a twist on pizza night!
Why You’ll Love These Pizza Rolls
- Better than Tostino’s pizza rolls. If you grew up loving frozen pizza rolls, you’re going to LOVE these pizza rolls. They’re more delicious and can be made with as many topping customizations as you’d like!
- Made with minimal ingredients. These vegan pizza rolls are easy to make with just 8 ingredients.
Key Ingredients and Substitutions
- Pizza dough: I’ve only tested these pizza rolls using regular flour pizza dough and unfortunately haven’t tested a gluten-free version. If you are gluten-free, you might like these Air Fryer Vegan Loaded Pizza Fries! They have the same delicious pizza flavour but with a potato base.
- Vegan butter: Melted vegan butter is brushed onto the pizza dough to help brown the dough, and add flavour. Melted margarine will work well, too.
- Pizza sauce: Feel free to use store-bought or homemade pizza sauce or marinara sauce. Or, use your favourite vegan pesto for pesto pizza rolls!
- Vegan cashew cheese: Any soft vegan ricotta, nut-based cheese or even vegan cream cheese will work.
How to Make Vegan Pizza Rolls
- Roll the dough out into a large rectangle. Using a rolling pin, roll the easy pizza dough out into a large rectangle. You want it to be approximately 10 inches by 14 inches.
- Spread on the toppings. I like to use pizza sauce, my sort-of-homemade vegan cheese combining tofu with cashew cheese, and vegan pepperoni slices.
- Roll the pizza rolls. Starting with the long side, roll the pizza roll dough up just like you would cinnamon rolls.
- Bake and slice. Bake for 25-30 minutes, or until golden on the top and bottom and firm to the touch. Using a sharp knife, cut the roll into equal slices.
- Serve. Enjoy these dairy-free pizza rolls while warm as is, or with additional pizza sauce for dipping.
How to Store
Leftover pizza rolls can be refrigerated in an airtight container for up to 4 days and will reheat best in the oven or air fryer until warmed through. They are also delicious right out of the fridge if you are a cold pizza lover like me.
Recipe FAQs
Is pizza dough vegan friendly?
Similar to bread, most store-bought pizza doughs are actually vegan friendly and generally consist of basic ingredients like flour, water, yeast, and sea salt. When using pre-made vegan pizza dough, allow it to come to room temperature before using in the recipe.
Can I freeze these vegan pizza rolls?
Yes, these easy vegan pizza rolls are freezer friendly. Allow the sliced pizza rolls to cool completely on a cooling rack then place them back on the baking sheet and flash freeze for 1-2 hours, or until frozen solid. Once frozen, transfer the pizza rolls to a freezer-safe bag or an airtight container and freeze for up to 2 months. When ready to eat, reheat in the air fryer or oven from frozen until warmed through.
What toppings can I add to my pizza rolls?
I like to keep my pizza rolls simple and use just pizza sauce, cheese and pepperoni, but these pizza rolls can be customized to suit your own taste buds. Try another type of vegan meat, or your favourite fresh veggies like thinly sliced bell pepper, tomato slices, red onion, minced garlic, and more. Just be careful not to fill the pizza rolls too much or they will be tough to roll up.
More Vegan Pizza Recipes to Try Next
- How to Make Vegan Cheesy Pepperoni Pizza Sliders
- Vegan Bruschetta Pizza Baguette
- Vegan Everything Bagel Herb and Garlic Pizza Bombs
- Air Fryer Vegan Loaded Pizza Fries
- Tomato Basil Pizza with “Everything Bagel” Crust
- Vegan Sheet Pan Grilled Cheese Pizza Sandwiches
Easy Vegan Pizza Rolls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 pizza rolls
Description
Make these super simple Vegan Pizza Rolls for a fun and delicious dinner or yummy packed lunch! With a vegan cheese filling and all the pizza flavour you crave, you’ll be making this recipe on repeat.
Ingredients
- 650 g pizza dough
- 225g (approx 1/2 block) firm tofu
- 200g cashew cheese block (or substitute soft vegan cheese of your choice)
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 cup pizza sauce
- 120g vegan pepperoni slices (I use Yves brand)
- 1 tbsp melted vegan butter
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small food processor bowl or small blender cup, blend together tofu, cashew cheese, garlic and parsley. If you do not have a small enough food processor or blender, you can crumble the tofu by hand and cream it together with the cashew cheese, garlic and parsley.
- On a clean, lightly floured surface, roll out your pizza dough with a floured rolling pin into a rectangle approximately 10 inches x 14 inches with the long edge closest to you.
- Spread the cheese mixture evenly over the dough, leaving a small strip at the top bare to seal the dough log when you roll it up.
- Spread sauce evenly overtop of cheese. Add pepperoni in an even layer.
- Roll dough starting at the edge closest to you, tightly into a log shape (like cinnamon rolls).
- Carefully transfer to your prepared baking pan. Brush top with melted butter.
- Bake in preheated oven for 20 minutes, then check to see if top is nicely golden brown. If you wish to brown it more, bake for up to 10 more minutes, checking after 5 to ensure it is not starting to burn.
- Remove from oven and let cool 5 minutes before slicing into 1-1/2 inch thick slices. I prefer to only slice what I am going to eat, and store the rest unsliced so it doesn’t dry out.
- Store leftover pizza rolls in an airtight container or ziplock bag in the fridge for up to 4 days. Simply slice and reheat in the over, air fryer or microwave. They are also delicious cold, and great for a packed lunch!
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Recently stumbled across this video and made the pizza rolls earlier today – so simple and delicious! I used 100% whole wheat flour and kept other proportions the same, so my dough was ever so slightly dry but still able to roll out. Thanks for such a great recipe idea!