Gluten-Free Vegan Pizza Rolls [Yeast-Free]
Hi!i this is Nele from Nutriplanet. I’m
here to create healthy plant-based
recipes and meal plans for those on
restricted diets like Candida diet.
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Now, those pizza rolls are a perfect
healthy savoury bite-sized snack for busy
weekdays! Furthermore, they are gluten-free, yeast-free and oil free! Expect rolls
that are full of flavour, relatively easy
to make and ideal for batch cooking and
freezing. Let’s start! In a large bowl, mix
together buckwheat flour, coconut flour,
Himalayan salt and oregano as well as
baking powder and psyllium powder. Stir
well with a fork. You may substitute
psyllium powder with psyllium husks.
Check the quantities from blog post. Now,
add water and soy mil/apple cider
vinegar mix. Yes, sorry I forgot to show
you that you need to let soy milk and
apple cider vinegar sit for about 5
minutes to get sour milk. You get the
idea! And stir until everything is well
incorporated. Refrigerate the dough for
30 minutes before you continue. You can
use this time to whip together vegan
Parmesan by grinding cashews, nutritional
yeast and Himalayan salt. Next, take
silicon mat, wax paper or non-stick
parchment paper and sprinkle it with
some buckwheat flour. Then, place the
cooled dough ball in the middle. Put
another piece of parchment or wax paper
on top of the dough and start rolling.
Roll the dough out into about 28x35cm (11×14 inch) rectangle and remove
the parchment paper. It should come off
Then, spread tomato paste on the rolled
out pizza dough. BTW — don’t confuse
tomato paste with tomato puree or sauce.
Tomato paste is
a thick paste made by cooking tomatoes
for several hours to reduce the water
content. In my opinion, additive-free
tomato paste is so full of flavour per
se, that the touch of oregano and vegan
Parmesan is enough to result in
delicious pizza rolls.
That being said, sprinkle some oregano on
tomato paste and finish off with vegan
You can either make your own or get
store-bought. OK, time for rolling!
Slowly roll the dough into a tight
spiral releasing the silicone mat as you
progress. As I sprinkled the mat with some flour, it comes off really easy.
It’s also possible without the extra
flour, but you’d need to be more careful.
I’d say it’s better to flour the surface,
especially if it’s your first try. Using
a sharp knife, start slicing the dough
log into bite-sized rolls. I always cut
off the edges and eat them then and
there — it’s so yummy! Depending on how big
rolls you’re after, cut them thinner or
thicker and place on baking sheet lined
with parchment paper. I usually get 9
given that I eat the edges — I guess you’d
get a 10th roll if you resisted
eating some. I couldn’t, so here goes the
other edge! OK, once all rolls are on
baking sheet, sprinkle some more vegan
Parmesan and bake at 190C
or 375F for 30 minutes until
golden brown. Not that much of a trouble,
right?! If you want, dip them into tomato
paste before taking a bite. I like them
as they are though — so full of flavour and
so easy to grab from fridge whenever I’m
hungry. You can store those pizza rolls
in a sealed container in fridge for up
to 4 days. For longer keeping, freeze
them and heat up in oven (for crispy
result) or microwave oven (for soft rolls).
Remember to get all the quantities and
loads of extra tips from blog post! Do
you have any further tricks and hacks
when it comes to pizza rolls?
to read them! So, please leave a comment
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