Pizza Pinwheels
Full of your favorite pizza toppings, pizza pinwheels are made with oil-free dough. Rolled into bite-sized treats, these pizza pinwheels are easy to make and disappear from the plate in minutes. My kids LOVE them!
Servings: 12 servings
Calories: 107kcal
Ingredients
Oil-Free Pizza Dough or dough of choice
- ½ recipe oil-free pizza dough or pizza dough of choice
Oil-Free Pizza Sauce or pizza sauce of choice
- ½ recipe homemade pizza sauce or pizza sauce of choice
Other Pizza Pinwheel Ingredients
- 2 clove 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.
Dough
- 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.
Assembling the Pizza Pinwheels
- Spoon the pizza sauce evenly over the dough base, ensuring a thin layer covers the entire area.
- Then, spread the mushroom, garlic, and onion 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.
Baking
- 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
- Make the dough in advance and chill until ready to roll out the dough.
- Instead, roll the parchment paper around the dough cylinder. Because the dough is soft since you have been working with it, it's too weak to 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.
- Enjoy your favorite pizza toppings for the vegan pinwheel recipe.
- Place the rolled tubes of filled dough into the freezer for quick chilling for 15 minutes.
- Use tortillas instead of pizza dough for another option.
Nutrition
Calories: 107kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.05g | Sodium: 339mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 876IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg