Plant Based Pizza Rolls
When you think of this recipe, think of a plant based and gluten free mini calzone. These are so delicious with their vegan ricotta and dipping sauce. Make these as an appetizer, meal prep for lunch, or even a dinner!
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.