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!
How to make vegan pizza rolls:
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 dough rise until doubled at room temperature still works (and it takes about 2 hours), but the flavor of the dough won't be quite as good.
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.
Assemble & bake the buns the next day:
Remove the vegan pizza dough from the oven about 1 hour before you're ready to bake the buns. Punch down the dough, and then let it sit at room temperature for about 1 hour before rolling the dough.
The dough will be pretty stiff right out of the fridge, so giving it this extra hour of time helps it to work best. Then, make the caramelized onions & spinach about 30-40 minutes before you are ready to put everything together.
Steps 1 & 2
Now assemble your pizza roll ingredients! This includes your tomato sauce, caramelized onions & spinach, nutritional yeast, and fresh basil. Next, roll out your dough.
Steps 3 & 4
Spread the tomato sauce onto the vegan pizza roll dough 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 pizza bun 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 them 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! Vegan cheese can also be added on top if you would like that.
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 vegetarian pizza rolls, check out these Vegan Pumpkin Pie Cinnamon Buns or Vegan Carrot Cake Sticky Buns to have for dessert. Enjoy!
If you loved this recipe, please leave a 5-star review in the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest or sign up for our newsletter!
Vegan Caramelized Onion Spinach Pizza Rolls
Pizza Dough Ingredients
- 1 cup warmed almond milk or other vegan milk
- 2 Tablespoons sugar
- 2 ¼ teaspoons active dry yeast 1 standard packet
- ¼ cup oil olive or avocado oil recommended
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 3 cups all purpose flour 375 grams
- 1 ½ teaspoons salt
Caramelized Onions & Spinach
- 1 large onion sliced
- 4 cups spinach loosely packed
- 2 Tablespoons vegan butter
- salt & pepper to taste
Make The Pizza Dough 24-48 hours ahead of baking
- Add your warmed almond milk, and sugar to a mixing bowl and whisk together. Next, add the yeast to the bowl and whisk. Let sit 5 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 ½ cup at a time with the salt and mix together until a thick dough forms.
- 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. The dough should be tacky, but not sticky, when kneaded and should be easy to stretch without tearing.
- Once the dough is kneaded, form into a ball. Place the dough into a well-oiled bowl (I lightly coat my bowl with olive oil), 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, punch the dough down, form back into a ball, and let rise 1 more hour before shaping the dough. The dough will be stiff right out of the fridge and needs this time to reactivate.
Making the caramelized onions & spinach
- While the dough is rising, make the caramelized onions and spinach.
- 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 and browned, 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 ½ 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!
- Leftovers can be stored in the fridge for 3-5 days or in the freezer up to 1 month. Just reheat in the microwave or in the oven at a low temperature (200F) until warmed throughout.