If you’re a fan of pizza or calzones, then you NEED to try this recipe! Just because we’re plant based and/or gluten free, doesn’t mean we have to miss out on the cheesy and doughy recipes. Instead, try these plant based and gluten free pizza rolls that are made with homemade vegan ricotta cheese and gluten free pizza dough. These pizza rolls are great as an appetizer, snack, or served with a salad for lunch or dinner.
Meal Prep Friendly
These pizza rolls are 100% meal prep friendly! I actually made these as a meal prep for lunch throughout the week. I made them on a Sunday, then had them with a side salad each day for lunch. Although my husband says these are good cold, I would recommend heating them before eating if you’re using them as a meal prep for the week!
What Equipment Do I Need?
To make the vegan ricotta, you will need a blender or food processor. If you’re using a blender, make sure it is one that is capable of grinding up cashews. Additionally, you will need a mixing bowl, something to mix with, and two baking sheets (you can also use just one, but you’d have to cook in batches). Lastly, an optional piece of equipment is silicone baking mats to line the baking sheets with. You don’t need to do any sort of greasing of the baking sheets if you are using silicone baking mats.
Ingredients
Vegan Ricotta
- Whole Cashews
- Extra Firm Tofu
- Nutritional Yeast
- Gluten Free White Miso Paste or Dijon Mustard – You can use either of these in this recipe. I prefer to use the miso paste when I can because I feel that it gives it more of a ricotta flavor, but sometimes, it can be challenging to find gluten free miso paste at the store. In this case, dijon mustard works just as well. Again, make sure to buy gluten free dijon mustard!
- Minced Garlic
- Lemon Juice
Pizza Rolls
- Gluten Free Pizza Dough – I used the Market Basket brand dough for this. Whatever brand you want to use is great, it just needs to be actual dough as opposed to a frozen gluten free pizza crust.
- Marinara Sauce – I always prefer to buy the sauce that has no salt added and/or no sugar added.
- Extra Virgin Olive Oil – This is to brush the pizza rolls with.
Substitutions
- As mentioned above and in the recipe, you can use gluten free white miso paste or gluten free dijon mustard in this recipe. It depends on what you have available at your local store.
- Minced Garlic – You can use garlic cloves or garlic powder instead.
- Lemon Juice – You can also use fresh lemon instead.
Likes, Comments, & Shares
If you like this recipe, have a suggestion, or want to share it with others, please drop a like or comment! Send this recipe link to a friend or find us on Pinterest and save the recipe. You can also find us on Instagram and Facebook for videos of our recipes. If you want to get our latest recipes, tips, and recommendations sent directly to your inbox, sign up for our newsletter using the block to the right of this post!
Recipe
Plant Based Pizza Rolls
Ingredients
Vegan Ricotta
- 1 cup cashews
- 1/2 block gluten free extra firm tofu
- 1/4 cup nutritional yeast
- 1 tbsp gluten free white miso paste or gluten free dijon mustard
- 1 tsp minced garlic
- 2 tbsp lemon juice
Pizza Rolls
- 32 oz gluten free pizza dough (two doughs)
- 1 cup marinara sauce
- extra virgin olive oil
Instructions
- Preheat the oven according to pizza dough directions. Grease two baking sheets with extra virgin olive oil or line them with silicone baking mats.
- Begin by making the vegan ricotta – finely grind cashews in a blender or food processor.
- Along with the ground cashews, add the remaining vegan ricotta ingredients to the blender or food processor and blend.
- In a mixing bowl, combine the vegan ricotta and marinara sauce. Stir until well mixed – it’s ok if there are still clumps of ricotta in there.
- Roll the pizza dough into a log and cut into 16 equal slices.
- Press each piece of dough onto the baking sheets so they are thin, flat, circles.
- Add a scoop of the ricotta marinara mix to one half of each dough piece.
- Fold the dough pieces over and press them down onto the dough on the other side to close them. They should resemble mini calzones now – it’s okay if they can’t fully close or sauce is coming out still. Save the remaining ricotta marinara mix for dipping.
- Brush each roll with extra virgin olive oil. Bake in the oven according to pizza dough directions or until the rolls are browned on the outside.
- Serve rolls warm and with remaining sauce.
Leave a Reply