Who is ready for vegan pizza rolls?! I know I’ve been teasing you all with a more savory bun recipe for a while now, so I am overly excited to share this recipe for Vegan Caramelized Onion & Spinach Pizza Buns with you today!
Why Choose Muir Glen?
Before we jump into the recipe, let me tell you a bit more about a crucial ingredient for this recipe- Muir Glen Tomato Sauce!
I’ve used Muir Glen tomato products for a while now & absolutely adore the taste. They pride themselves on being organic, zero waste, & on working with their local pollinators (aka bees!) to keep their ecosystem alive and healthy. If you’ve been reading this blog for a while, you know these are all values I 100% align with.
In case you’re looking for an excuse to buy some Muir Glen tomatoes, they just happen to have a really great promotion coming to the Central Co-Op in Seattle this January. From 1/16-1/29 you can buy 10 cans of 14.5 oz canned tomatoes for $10 TOTAL. If you’re not local to Seattle, you can find your local co-op by searching the site HERE!
How to Make Homemade Vegan Pizza Buns
First Make the Pizza Dough:
The key to making this vegan pizza dough at home is to let it rise covered in the fridge for 24-48 hours. This allows the yeast to slowly ferment and brings out the best flavor in the dough. If you don’t have time for that, letting the second rise happen at room temperature for 1 hour works, but just expect a less complex flavor to the dough.
If making homemade pizza dough a day or two ahead of time sounds like too much work, that’s okay!
A store-bought pizza dough works just as well and is a great replacement for these dairy-free pizza rolls. Also, store-bought or homemade gluten-free pizza dough will work in this recipe to make it entirely gluten-free.
The Next Day, Assemble & Bake the Buns:
Remove the vegan pizza dough from the oven about 1 hour before you’re ready to bake the buns. Make the caramelized onions & spinach at least 30 minutes before you are ready to bake as well.
Steps 1 & 2
Now assemble your pizza roll ingredients! This includes your Muir Glen tomato sauce, caramelized onions & spinach, nutritional yeast, and fresh basil. Next, roll out your dough.
Steps 3 & 4
Spread the tomato sauce and make sure to leave a 2-inch border around the dough. Then, scoop on the caramelized onion and spinach mixture.
Steps 5 & 6
For extra tasty vegan pizza rolls, sprinkle on fresh basil! After all the toppings are on, roll the dough into a log. Pinch the edges of the dough together to seal.
Steps 7 & 8
Cut the pizza buns into 12 even slices & place into a greased 9 x 13-inch baking dish. Sprinkle nutritional yeast on top to give the buns that “cheesy” flavor while keeping them vegan!
Bake the pizza rolls at 375F for 34-38 minutes until the outside is browned and crisp and the inside of the buns are tender and cooked through.
Okay, I lied, now it’s truly time for the best step.
Step 10: Slice your buns & EAT!
I hope you enjoyed this step by step vegan pizza roll tutorial. January is looking pretty savory here on SGTO, however, you know I couldn’t go a whole month without making a new vegan bun recipe.
Just in case you’re looking for a sweet bun recipe to pair with these healthy pizza rolls, check out these Vegan Pumpkin Pie Cinnamon Buns or Vegan Carrot Cake Sticky Buns to have for dessert. Enjoy this delicious and fluffy vegan pizza recipe!
Pizza Dough Ingredients
- 1 cup warmed almond milk (or other vegan milk)
- 1.5 tsp salt
- 2 Tbsp sugar
- 2 1/4 tsp active dry yeast (1 standard packet, 7 grams)
- 1/4 cup oil (olive or avocado oil recommended)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried basil
- 3 cups all purpose flour (375 grams)
Caramelized Onions & Spinach
- 1 large onion, sliced
- 4 cups spinach, loosely packed
- 2 Tbsp vegan butter/ cooking oil
- salt & pepper to taste
- 2/3 cup Muir Glen Tomato Sauce
- 8-10 leaves fresh basil, torn
- 1-2 Tbsp nutritional yeast (optional)
Make The Pizza Dough 24-48 hours ahead of baking
- Add your warmed almond milk, salt, and sugar to a mixing bowl and whisk together. Next, add your yeast to the bowl and whisk. Let sit 10 minutes to make sure the yeast is activated and forming bubbles.
- Once you're sure the yeast is active, add in your oil and pizza dough spices and whisk together. Then, begin adding your flour 1/2 cup at a time and mixing together.
- If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, mix in all the flour to start. Then, flour your hands and turn the dough out onto a well-floured surface and knead for 5-7 minutes.
- Once the dough is kneaded, form into a ball. Place the dough into a well-oiled bowl, cover with plastic wrap, and let rise in the fridge for 24-48 hours.
- About 1 hour before you are ready to fill & bake the buns, remove the dough from the fridge and let sit for its second rise.
Making the caramelized onions & spinach
- Around 30 minutes before you are ready to roll and bake the buns, cook the vegetables.
- To caramelize the onions, begin by adding 2 Tbsp of butter to a large frying pan and melt. Once melted, add in the sliced onions and cook at low heat for 20-30 minutes until soft, sweet, and brown. Make sure to stir frequently to evenly cook the onions.
- Once the onions are caramelized, add the spinach to the frying pan, mix with the onions, and cook 2 more minutes until wilted. Remove from the heat and set aside.
Making the buns
- Preheat your oven to 375F.
- After the dough has completed the second rise, turn the dough out onto a well-floured surface. Dust your rolling pin with flour and roll the dough out into a 1/2 inch thick rectangle.
- Next, add the Muir Glen tomato sauce to the buns and spread out over the dough. Make sure to leave a 2-inch border around the dough without filling.
- Then, add the caramelized onion & spinach mixture on top of the tomato sauce and spread out evenly. Sprinkle the fresh basil on top.
- Now that all the toppings are on the dough, roll it into a log. Make sure to tuck in the filling as you go so it does not escape out the sides of the dough. Pinch the dough together at the seam to seal the rolls. Then, roll the dough over so the pinched seam is facing down.
- Cut the dough into 12 evenly sized slices and place into a greased 9 x 13 inch pan. As a final step, sprinkle the nutritional yeast on top of the buns.
- Bake for 34-38 minutes until the buns are browned on the outside and cooked, yet soft, on the inside.
- Slice the buns and serve with a side of warm tomato sauce for dipping. Enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 441mgCarbohydrates: 32gFiber: 3gSugar: 4gProtein: 6g
ShortGirlTallOrder occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although shortgirltallorder.com attempts to provide accurate nutritional information, these figures are only estimates.