I love pizza, so today I made pizza pinwheels! As a child, my mom used to make us those frozen pizza rolls when we came home from school as a snack. Of course, we loved them, even though I probably would die if I knew what was in them. My pizza pinwheel recipe, however, is healthy, vegan, and oil-free.
Whenever I cook, I keep my family in mind. Since the kids come to dinner on the weekends, they test my food. So let's say these vegan pizza pinwheels disappeared before my eyes.
What ingredients are in pizza pinwheels?
Although any ingredients work well with this recipe, I chose some essential ingredients my family loves. First, choose the dough. To make these pizza pinwheels, I used both my Oil-Free Pizza Sauce and Pizza Dough.
As a reminder, my oil-free pizza dough recipe makes 2 medium pizzas, twice the necessary dough for this pinwheel recipe.
For easy food prep, I always double recipes and freeze the second batch of dough and sauce. Then, when I want to use it, I place both in the refrigerator overnight to thaw.
Also, store-bought dough and oil-free pizza sauce can be substituted for the homemade version, but I suggest homemade whenever possible.
Pizza Sauce:
- Tomato puree (no oil) I used Muir Glen Organic or POMI crushed tomatoes (these don't have sugar or oil)
- Onion powder
- Garlic powder
- Oregano
- Basil
- Crushed red pepper
- Ground black pepper
- Maple syrup or date syrup
- Smoked salt
Oil-Free Pizza Dough:
- Warm water
- Dry active yeast
- Vegan raw sugar (or sub maple syrup or date syrup)
- Whole wheat flour
- Vital wheat gluten (optional)
- Flaxseed meal
- Pure maple syrup or date syrup
- Salt
The Ingredients Inside:
- Mushrooms
- Yellow Onions
- Garlic
- Sun-Dried Tomatoes (not in oil)
- Fresh Basil
- Vegan Parmesan Cheese
- How to Make Vegan Cheese for Pizza (optional)
The steps to perfectly prepared pizza pinwheels
To roll the dough out and avoid sticking, I roll the dough on parchment paper. Since I use parchment paper to roll and transfer the pizza pinwheels, this step saves time.
Once the dough is rolled out thin (less than ⅛ inch), I spread the pizza sauce evenly across the entire surface.
Then, I add the sauteed garlic, onions, and mushrooms evenly across the pizza sauce.
Next, add an obscene amount of fresh basil, and top with Vegan Parmesan Cheese. If basil isn't your thing, choose your favorite greens. But, basil gives the pizza pinwheels incredible flavor.
Carefully roll the dough inward, keeping all the ingredients inside. As a result, a dough cylinder is created. But, don't cut the dough yet!
Instead, use the parchment paper and roll it around the dough cylinder. Because the dough is soft, since you have been working with it, it's too soft to cut it cut now; the slices collapse and do not keep their form.
To avoid sloppy pinwheels, place the rolled parchment paper with the pizza pinwheel inside into the refrigerator for at least an hour. This way, the dough firms up and cuts slices beautifully.
Using a sharp knife, cut 1-inch sections from the cylinder, which is now firm.
Place pieces 1 inch apart on a baking sheet, using the same piece of parchment paper.
Once all the pieces are cut, place in a 375-degree oven for 35 minutes until the pieces are browned.
I served my pizza pinwheels with extra homemade pizza sauce, but my kids also like Vegan Ranch Dressing with these bite-sized treats.
The next time you are looking for an appetizer, snack, or an entree, your family will love, give vegan pizza pinwheels a try.
If you are looking for family-pleasing treats, check out these fun recipes:
- Vegan Buffalo Chicken Dip
- Crunchwrap Supreme Recipe
- Zucchini Fries
- Portobello Fries
- Nacho Cheese Sauce
- Appetizers for the Holidays
- Chili Cheese Dip
- Sweet Potato Chips
📖 Recipe
Pizza Pinwheels
Ingredients
Oil-Free Pizza Dough or dough of choice
- ½ recipe oil-free pizza dough
Oil-Free Pizza Sauce or pizza sauce of choice
- ½ recipe homemade pizza sauce
Other Pizza Pinwheel Ingredients
- 2 clove of garlic minced
- 1 small yellow or white onion diced
- 8 ounces mushrooms sliced thin
- ½ cup diced sun-dried tomatoes not in oil
- 6 ounce fresh basil or 1 cup
- Vegan Parmesan optional
- Vegan cheese for pizza optional
Instructions
Mushrooms. Onions and Garlic
- In a skillet, saute garlic and onions until translucent.
- Add sliced mushrooms and cook until mushrooms are browned.
- Use a small amount of vegetable broth or water if the mushrooms begin to stick.
- Saute until any liquid dissipates; remove from heat and allow to cool.
- In the meantime, roll out the dough.
- If using frozen dough, place it in the refrigerator overnight to thaw.
- To quickly thaw the dough, leave it out on the counter for about an hour until thawed.
- Lay a piece of parchment paper the size of a large baking sheet pan on a flat surface.
- Roll the dough on the parchment paper. You may need a small amount of flour for the rolling pin or if you experience any sticking.
- Roll out the dough thin, less than ⅛ inch evenly across.
- Although the dough does not need to be perfectly rectangular, make it equal on both ends and sides, even if misshaped.
- Spoon the pizza sauce evenly over the dough base, making sure a thin layer covers the entire area.
- Then, spread the mushroom, garlic, onions mixture (now cool) evenly across the sauce layer.
- Next, add sun-dried tomatoes, again sprinkling evenly across the surface.
- Add whole basil leaves over the surface and sprinkle generously with vegan parmesan cheese.
- Now, tightly roll the dough evenly toward you, keeping the ingredients inside the dough.
- Using the parchment paper underneath, roll the cylinder, covering the dough.
- Fold at both ends to avoid any moisture getting into the tube.
- Place the wrapped pizza pinwheel dough in the refrigerator until it is firm again.
- Preheat the oven to 375 degrees.
- Unroll the dough's cylinder, use a sharp knife, and cut the now firm dough into one-inch slices.
- With the same parchment paper, line a baking sheet, and place each pizza pinwheel piece an inch apart.
- Bake for 35 minutes
- Serve with extra pizza sauce or vegan ranch for dipping.
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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