There's always room for vegan pizza buns, and these morsels are heavenly! They're very simple to make. You essentially just make a pizza on your counter, roll it up, cut it, and bake these rolls to perfection. Mmm, is your mouth watering yet?!
Just look at all that vegan pizza bun stuffin'! I'm an advocate for total freedom in the kitchen, so you can easily make ANY kind of rolls or buns you damn well please. I definitely want to see what concoctions you come up with, so be sure to tag your posts with @hotforfood or #hotforfood on social so I can see all the deliciousness.
Watch the vegan appetizer challenge video below to see how it's done, or keep scrolling for the full recipe!
vegan pizza buns
There's never been a better idea than rolling up pizza into a bun. Try this scrumptious snack when your next pizza craving hits!
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Servings: to 16 rolls
Ingredients
dough
- 1 packet active dry yeast (2 ¼ tsp)
- 1 C warm water (heated to 100°F)
- ¼ C sugar
- 3 C all-purpose flour
- 1 teaspoon sea salt
- ¼ C coconut oil, melted
- ¼ C all-purpose flour (for rolling out dough)
- 1 teaspoon coconut oil (to oil the bowl for proofing)
pizza filling
- 1 ¼ C pizza sauce
- 1 C vegan mozzarella style shreds
- 1 package vegan pepperoni slices, roughly chopped
- ½ C finely chopped green pepper
- ⅓ C finely chopped green onion
- 1 teaspoon olive oil (for the baking pan)
- basil leaves, for garnish
Instructions
- Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100°F for the yeast to activate so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
- Meanwhile, melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F.
- Combine flour with sea salt in a large mixing bowl. Then create a well in the middle of the flour and pour the yeast mixture and the coconut oil into it. Fold the dough gently to combine. It should just come together and then you can use your hands to knead the dough a few times into a ball.
- Lightly oil another large mixing bowl with 1 teaspoon of coconut oil and place the ball of dough in it to proof. Cover with plastic wrap and a towel and leave it in a warm dark place for 2 hours. On top of the fridge or in the oven or microwave should be enough to keep any cool draft off of it. The dough will double in size.
- Once dough has proofed, lightly flour a clean dry surface or countertop and roll out the dough to approximately a 16” x 16” square.
- Add the pizza sauce, vegan cheese, and toppings to the surface of the dough, but leave a 1” edge on one side of the dough free from sauce and fillings. That will be the outside edge when you roll the dough up.
- Roll up the dough from end to end fairly tight. Slice it in half and each half in half, and then into quarters. You can attempt to make these smaller than the cinnamon rolls if you want to serve these as an appetizer. Just divide the roll accordingly when you're making your cuts.
- Place all the buns in a baking pan that's been oiled with 1 teaspoon of olive oil. Leave a little bit of space around each bun. Cover the pan with plastic wrap and a tea towel and leave it in a warm dark place for another 2 hours to proof.
- Once the rolls are proofed, preheat oven to 350°F and bake for 25 to 30 minutes until golden and crispy on top and the cheese is melted. Serve slightly warm!
Notes
To speed up the proofing process, you can also use a quick rise yeast instead of an active dry yeast. The recipe for that dough is available in the hot for food cookbook!
Lexi
Would I be able to freeze these after the 2 hour proof? And, if I could, would you recommend defrosting before baking or would baking from frozen work?
Lauren Toyota
I think bake from frozen!
Berri Askmelater
hey, John...
nothing wrong with using left over pasta sauce. if you want to make it pizza sauce, just add a touch of balsamic vinegar to it. gives it that little bit of tartness to counter act the sweetness of tomatos ( unless they've been cooked down for days ).
to Lexi... if you freeze your dough after proofing, i wouldn't defrost but put it into the pre-heated oven instead. keeps the ice crystals from making the dough soggy and creates steam instead.
Margaret
Hi,
Have you tried freezing the "sausage" filling for later use? Just wondering if texture was affected by doing this.
thanks.
Lauren Toyota
I have not, but I believe other people have made this recipe this way - so they wrap in the thawed puff pastry, cut them up in pieces as per the instructions and then freeze the sausage rolls whole. Bake from frozen at the same temp - time may vary slightly!