Vegan Caramelized Onion Spinach Pizza Rolls Recipe
This Vegan Caramelized Onion Spinach Pizza Rolls recipe combines a soft, flavorful homemade pizza dough with sweet caramelized onions, fresh spinach, and rich tomato sauce, all rolled into delicious, savory buns perfect for a snack or meal. The dough is made vegan-friendly with almond milk and olive oil, and the filling is packed with plant-based ingredients including optional nutritional yeast for a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 25 to 49 hours (includes dough rising time)
- Yield: 12 rolls
- Category: Snack
- Method: Baking
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Ingredients
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
Bun Filling
- ⅔ cup tomato sauce
- 8-10 fresh basil leaves, torn
- 1-2 Tablespoons nutritional yeast (optional)
Instructions
- Activate the Yeast: In a mixing bowl, whisk together the warmed almond milk and sugar. Add the active dry yeast and whisk once more. Let the mixture sit for 5 minutes until bubbles form, confirming the yeast is activated.
- Prepare the Dough: Once the yeast is active, whisk in the oil along with dried oregano, garlic powder, and dried basil. Gradually add the flour (half a cup at a time) and salt, mixing until a thick dough forms.
- Knead the Dough: If using a stand mixer, knead the dough with a bread hook on medium speed for 5-7 minutes until elastic and no longer sticking to the bowl. If kneading by hand, transfer the dough to a floured surface and knead for 5-7 minutes until tacky, but not sticky and stretchable without tearing.
- First Rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 24-48 hours to rise slowly and develop flavor.
- Prepare Caramelized Onions & Spinach: While the dough rises, melt vegan butter in a large frying pan over low heat. Add sliced onions and cook gently for 20-30 minutes, stirring frequently, until onions are soft, sweet, and golden brown. Add spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper and set aside.
- Second Rise: About one hour before baking, remove dough from fridge and punch it down. Reform into a ball and let it rise at room temperature for 1 hour to reactivate.
- Preheat Oven: Heat the oven to 375°F (190°C).
- Shape the Dough: On a lightly floured surface, roll out the dough into a half-inch thick rectangle. Spread the tomato sauce evenly over the dough, leaving a 2-inch border around the edges.
- Add Filling: Evenly distribute the caramelized onion and spinach mixture over the tomato sauce. Sprinkle torn fresh basil leaves on top.
- Roll & Slice: Carefully roll the dough into a log, tucking the filling inside and pinching the seam to seal it. Place the log seam-side down and cut into 12 even slices.
- Prepare for Baking: Grease a 9 x 13-inch baking pan and arrange the slices evenly spaced. Sprinkle nutritional yeast over the tops if using.
- Bake: Bake for 34-38 minutes until buns are golden brown on the outside and soft inside.
- Serve: Slice and serve warm with extra tomato sauce for dipping. Enjoy your delicious vegan pizza rolls!
Notes
- Store leftovers in the refrigerator for 3-5 days or freeze for up to 1 month.
- Reheat refrigerated or frozen rolls in the microwave or in an oven at low temperature (200°F) until warmed through.
- Optional nutritional yeast adds a cheesy flavor but can be omitted for those allergic or avoiding it.
- Make the dough 1-2 days ahead for best flavor development.
- You can substitute spinach with kale or Swiss chard if preferred.
