Name: Vegan Pizza Rolls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 bag refrigerated premade pizza dough (about 1 pound) or 1 batch homemade pizza dough; 1/2 cup pizza sauce (low-sugar or homemade); 2 cups vegan mozzarella cheese (shredded); 1 cup mixed vegetables, chopped small (bell peppers, onions, spinach, mushrooms, cherry tomatoes, or zucchini); 1 cup vegan sausage crumbles (optional); 1–2 tablespoons hemp or chia seeds (optional); Fresh herbs (chopped basil, oregano, or parsley); Red pepper flakes or smoked paprika (optional); Nutritional yeast (optional); Roasted garlic (optional); Olives or artichoke hearts (optional)

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Last updated on February 3, 2026

Do you ever get that late-night craving for pizza but want something a little lighter, portable, and fun to share? I remember one rainy evening when I rolled up a batch of these Vegan Pizza Rolls while my friends laughed at how calm I looked—until the timer went off and the whole kitchen disappeared under a delicious, savory fog. If you’re new to rolling dough or worried about soggy fillings, I promise this is an easy, stress-free recipe you can make in under an hour. If you like rolled bakes, you might also enjoy my twist on vegan banana bread cinnamon rolls, which are just as cozy and forgiving.

A Quick Look at This Vegan Pizza Rolls Recipe

These Vegan Pizza Rolls are a nutrient-minded take on a classic comfort snack. They deliver plant-based protein from vegan sausage crumbles and hemp or chia seeds, plus fiber and vitamins from the vegetables you pack inside. Using whole-ingredient pizza dough (or a homemade batch) and tomato-based sauce keeps the recipe naturally wholesome and low in added sugar. This makes the rolls great for balanced meals, meal prep, or a lighter comfort-food option when you want something satisfying without overdoing it.

Ingredients You’ll Need for Vegan Pizza Rolls

Essentials

1 bag refrigerated premade pizza dough (about 1 pound) or 1 batch homemade pizza dough
1/2 cup pizza sauce (choose a low-sugar brand or homemade marinara)
2 cups vegan mozzarella cheese (shredded)
1 cup mixed vegetables, chopped small (choose from bell peppers, onions, spinach, mushrooms, cherry tomatoes, or zucchini)
1 cup vegan sausage crumbles (optional, for added protein and savory flavor)
1–2 tablespoons hemp or chia seeds (optional, for plant-based protein and omega-3s)

Optional add-ons

Fresh herbs: chopped basil, oregano, or parsley (adds flavor and antioxidants)
Red pepper flakes or smoked paprika (for a smoky or spicy kick)
Nutritional yeast (for a cheesy, savory boost and B vitamins)
Roasted garlic (mashes in easily and deepens flavor)
Olives or artichoke hearts (for briny, Mediterranean notes)

Substitutions and shortcuts

Dough: If you’re short on time, store-bought refrigerated pizza dough works perfectly; for a gluten-free version, use a gluten-free pizza dough from the grocery store.
Cheese: Swap vegan mozzarella for another melty vegan alternative, or use less for a lighter roll. A mix of mozzarella and a little vegan parmesan-style crumbles adds depth.
Sausage: Omit the vegan sausage to keep the rolls lighter, or substitute with tempeh crumbles, cooked lentils, or seasoned tofu for a high-protein option.
Veggies: Use quick-pick vegetables (like pre-sliced bell peppers or baby spinach) to save prep time. If using watery vegetables like zucchini or mushrooms, briefly sauté to remove moisture and prevent sogginess.
Seeds: If you don’t have hemp or chia, a sprinkle of sesame seeds or sunflower seeds adds a nice crunch.
Sauce: Use pesto or a white garlic sauce for a different flavor profile—just be mindful of added oils if you’re keeping it light.

How to Make Vegan Pizza Rolls Step-by-Step

I like to break this recipe into clear, calming steps so you don’t feel rushed. The goal is to preserve bright veggie flavors, keep the dough from becoming soggy, and get an evenly golden bake.

Preheat and prepare

Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper. A hot oven helps create a nicely browned roll without overbaking the interior.

Prepare the vegetables

Finely chop your chosen vegetables so they fit neatly into the roll and cook evenly. If you include mushrooms or zucchini, sauté them for 2–3 minutes in a dry skillet or with a tiny splash of olive oil to release excess water. Pat them dry on a paper towel—this step prevents the rolls from becoming wet inside.

Roll out the dough

Lightly flour your workspace and roll the pizza dough into a rectangle roughly 12 x 18 inches. Rolling in one direction and turning the dough between rolls helps keep the rectangle even. If you’re sensitive to gluten, handle the dough gently to avoid overworking it.

Add sauce and seasonings

Spread 1/2 cup pizza sauce evenly over the dough, leaving about a 1/2-inch border along the long edge nearest you. Leaving a border helps seal the roll later. If you’re using roasted garlic or nutritional yeast, sprinkle a little over the sauce now.

Layer the fillings

Sprinkle the vegan mozzarella evenly across the sauce, then scatter the chopped vegetables and vegan sausage crumbles on top. Add hemp or chia seeds and chopped herbs if you like. Keep your fillings fairly even so each slice has the same ratio of dough to filling.

Roll and seal

Starting from the long edge closest to you, roll the dough tightly into a log. Tuck the edges as you go to make a compact spiral. Press the seam edge under the log to seal it, or pinch to close. For a cleaner cut, chill the log in the fridge for 10–15 minutes; this firms it up and makes slicing neater.

Slice into rolls

Use a sharp knife to slice the log into rolls about 1.5 inches wide. If the dough springs back, let it rest a few minutes or gently flatten slightly with your hand. Arrange the rolls cut-side up on the prepared sheet, spacing them about 1/2–1 inch apart so they can expand a bit.

Bake until golden

Bake in the preheated oven for 14–15 minutes, or until the tops are golden brown and the cheese is melted. If you want an extra-crispy top, broil for 1–2 minutes at the end—watch carefully so they don’t burn.

Rest and serve

Let the rolls cool for a few minutes to set the filling. Serve warm with extra warmed pizza sauce, a drizzle of olive oil, or a fresh side salad.

Tips for nutrient preservation and texture

Sauté vegetables quickly to keep vitamins and color without creating too much moisture.
Use a low-sugar sauce to reduce added sugars while keeping the tomato flavor.
Choose a higher-protein vegan sausage or add hemp seeds to boost plant protein.
Don’t overfill the rolls—too many wet ingredients can make them heavy and soggy.

Common Mistakes to Avoid

It’s easy to get a little overconfident with rolled recipes, but a few small missteps can make a big difference. Below are common mistakes I see and how to dodge them.

Mistake 1: Using too-wet fillings

Watery veggies like zucchini and mushrooms can release a lot of moisture while baking, making the rolls soggy. To avoid this, sauté those vegetables briefly and pat dry before adding them to the dough. Also chop everything finely so moisture distributes evenly.

Mistake 2: Overstuffing the roll

It’s tempting to pile on the fillings, but overstuffing leads to tearing when you roll and can prevent the dough from sealing properly. Aim for an even, thin layer—think of balance between dough and filling so each bite is satisfying without falling apart.

Mistake 3: Skipping the chill

If your dough feels springy or sticky after rolling, slicing can become messy. A short chill in the fridge (10–15 minutes) firms the log and makes for neater slices and more uniform baking. This step is especially helpful on humid days or if your kitchen is warm.

Serving Suggestions for Vegan Pizza Rolls

These rolls are flexible—serve them for a casual dinner, snack, or party. They pair well with crisp salads, simple dips, or roasted vegetables.

Simple Dipping Sauces

A warmed pizza sauce is classic, but you can make a lighter herbed yogurt-style dip using unsweetened plant-based yogurt mixed with lemon, chopped herbs, and a pinch of salt. For extra flavor, try a roasted red pepper dip or a pesto made with basil and cashews.

Lighter Side Salads

A bright side salad keeps the meal balanced. Try mixed greens with lemon vinaigrette, a crunchy fennel and orange salad, or a cucumber-tomato salad tossed with lemon vinaigrette and fresh herbs. The acidity cuts through the richness of the rolls.

Make-Ahead and Meal Prep Options

Make the rolls ahead up to the slicing step, then freeze them on a tray and transfer to a bag. Bake frozen rolls at 375°F (190°C) for 18–22 minutes, adding 5–8 minutes if needed. They also travel well for potlucks—tuck them into a warm thermos or casserole dish and keep them cozy with foil.

(If you enjoy rolled bakes, I also like to alternate savory and sweet baking days and have used a similar rolling technique in recipes like banana bread cinnamon rolls with delicious results.)

Conclusion

I love how Vegan Pizza Rolls manage to be comforting, customizable, and surprisingly mindful—perfect for busy weeknights, gatherings, or batch-cooking lunches. They support a balanced, plant-centered lifestyle by combining vegetables, plant protein, and whole-ingredient dough in a portable, shareable form. If you want to explore another take or compare methods, check out this helpful guide for Easy Vegan Pizza Rolls that inspired a few of my own tweaks. Try them this week, and tweak the fillings until you find your favorite combo—I’d love to hear what you discover.

FAQs About Vegan Pizza Rolls

Q1: How do I store leftover Vegan Pizza Rolls? A1: Place cooled rolls in an airtight container and refrigerate for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave briefly—oven reheating keeps them crisper.

Q2: Can I make Vegan Pizza Rolls gluten-free? A2: Yes. Use a store-bought gluten-free pizza dough or a homemade gluten-free dough recipe that holds together well. Be mindful the texture may differ slightly, but the flavors remain excellent.

Q3: Are Vegan Pizza Rolls suitable for meal prep? A3: Absolutely. You can assemble the rolls, slice them, and freeze them on a baking tray. Once frozen, transfer to a freezer bag. Bake from frozen at a slightly lower temperature or longer time until heated through.

Q4: Can I make Vegan Pizza Rolls oil-free or lower-fat? A4: Yes. Use minimal or no added oil when sautéing vegetables and choose a lower-fat vegan cheese or reduce the amount of vegan cheese. Load up on veggies and herbs to keep them flavorful and satisfying.

Q5: What are some kid-friendly fillings for Vegan Pizza Rolls? A5: Mild flavors work well: sweet bell peppers, finely chopped spinach, grated carrot, corn, and simple vegan pepperoni or mild sausage alternatives. Keep the spice low and serve with a favorite dipping sauce to encourage adventurous little eaters.

Vegan Pizza Rolls

A Quick Look at This Vegan Pizza Rolls Recipe