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Vegan Pizza Rolls (GF)

Vegan Gluten-Free Pizza Rolls

5 from 1 reviews

Soft and moist pizza rolls filled with marinara sauce, mushrooms, and caramelized onions. Each roll is “glazed” with a cheesy and garlicky tahini sauce!

Ingredients

Scale

Filling

  • 2 tsp oil
  • 1 small onion, diced
  • 45 mushrooms, sliced

Pizza Rolls

  • 1 tbsp active yeast or 1 packet dry yeast
  • 1 tsp maple syrup
  • 2/3 cup (155ml) almond milk, lukewarm
  • 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
  • 1/2 cup (100g) potato starch
  • 1/2 cup + 3 tbsp (90g) brown rice flour
  • 2 tbsp (16g) almond flour
  • 1/4 cup (32g) tapioca starch
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 cup (78ml) olive oil
  • 1 and 1/2 cup (354ml) marinara sauce (or your favorite pizza sauce)

Cheesy “Frosting”

  • 1/4 cup (60ml) water
  • 3 tbsp (45ml) tahini
  • 1 tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 2 tsp lemon juice

Instructions

Filling

  1. Heat the oil in a large skillet over medium heat. Once hot, add the onion and cook for 7-10 minutes, or until soft and caramelized. Next, add the sliced mushrooms, season with salt and pepper, and cook for another 5 minutes. Remove from heat and set aside.

Pizza Rolls

  1. In a small bowl, dissolve the yeast in 1/3 cup lukewarm almond milk. Stir in the maple syrup and let it sit 15 minutes. Prepare the flax egg: mix 1 tbsp ground flax seeds with 3 tbsp water and let it sit 10 minutes, or until it has a viscous consistency.
  2. In a large mixing bowl, whisk together the potato starch, brown rice flour, almond flour, tapioca starch, baking powder, baking soda, and salt.
  3. Pour in the yeast mixture, flax egg, the rest of the milk (1/3 cup), and the olive oil. Using a wooden spoon, mix well for 2-3 minutes, or until the dough is smooth. It will be very soft and sticky at this point.
  4. Cover a large cutting board with plastic film. Lightly dust with tapioca starch. Place the dough in the center of the cutting board and cover with plastic film (I used two sheets of plastic film since it was not large enough). Using a rolling pin, roll out the dough into a large rectangle of about 14×10 inches.
  5. Remove the plastic film on top. Spread about 1/2 cup to 3/4 cup of marinara sauce on top of the dough, you don’t want to add too much, just a thin layer. Top with the cooked mushrooms and onions.
  6. Carefully roll the dough into a cylinder, starting from the short bottom side. Use the plastic wrap to help you roll the dough tightly. You don’t want to roll it too tightly though, otherwise, the filling will escape on the sides.
  7. Pour the rest (about 1 cup) of the marinara sauce into a 9×7-inch baking dish. Using a very sharp knife, cut the roll into 6 pieces. I usually cut the sides and discard. Very carefully transfer the rolls cut side down to the baking dish. The rolls will be very, very soft, so make sure your baking dish is next to your rolls, this way you won’t have to handle them for too long.
  8. Cover the baking dish with plastic film and let the rolls rise for 45 minutes. Rolls will rise a bit, but don’t expect them to double in size!
  9. Preheat oven to 350°F (175°C). Remove the plastic film from the baking dish and bake for about 25 minutes. Let it cool 3-5 minutes and drizzle with the cheesy tahini sauce. Serve hot with a green salad!

Cheesy “Frosting”

  1. Combine all the ingredients in a small bowl and whisk until smooth.

Notes