Ingredients
Pizza Dough Ingredients
- 1 cup warmed almond milk or other vegan milk
- 2 Tablespoons sugar
- 2 ¼ teaspoons active dry yeast (1 standard packet)
- ¼ cup olive oil or avocado oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 3 cups all purpose flour (375 grams)
- 1 ½ teaspoons salt
Caramelized Onions & Spinach
- 1 large onion, sliced
- 4 cups spinach, loosely packed
- 2 Tablespoons vegan butter
- Salt & pepper, to taste
Bun Filling
- ⅔ cup tomato sauce
- 8-10 leaves fresh basil, torn
- 1-2 Tablespoons nutritional yeast (optional)
Instructions
- Activate Yeast: In a mixing bowl, whisk together warmed almond milk and sugar, then add the active dry yeast. Let it sit for 5 minutes until the yeast activates and bubbles form.
- Make Dough: Add olive or avocado oil and pizza dough spices (oregano, garlic powder, basil) to the yeast mixture and whisk. Gradually add flour and salt half a cup at a time, mixing until a thick dough forms.
- Knead Dough: Using a stand mixer with a bread hook or by hand on a floured surface, knead the dough for 5-7 minutes until elastic and no longer sticky. The dough should be tacky but easily stretch without tearing.
- First Rise: Form the dough into a ball, place it in a well-oiled bowl, cover with plastic wrap, and refrigerate for 24-48 hours to rise slowly.
- Second Rise Prep: About 1 hour before baking, remove the dough from the fridge, punch it down, reshape into a ball, and let it rise at room temperature for 1 hour to reactivate.
- Caramelize Onions: In a large frying pan, melt vegan butter over low heat. Add sliced onions and cook, stirring frequently, for 20-30 minutes until soft, sweet, and golden brown.
- Cook Spinach: Add spinach to the caramelized onions and cook for 2 more minutes until wilted. Season with salt and pepper, then remove from heat and set aside.
- Preheat Oven: Heat the oven to 375°F (190°C).
- Roll Dough: Turn the dough onto a floured surface and roll into a ½-inch thick rectangle using a floured rolling pin.
- Add Fillings: Spread tomato sauce evenly over the dough, leaving a 2-inch border around edges. Top with caramelized onion and spinach mixture and sprinkle torn fresh basil leaves evenly on top.
- Form Rolls: Carefully roll the dough into a log, tucking in filling to prevent spilling. Pinch the seam to seal and place the log seam-side down.
- Slice & Arrange: Cut the log into 12 even slices and place them cut-side up in a greased 9 x 13 inch baking pan.
- Top & Bake: Sprinkle nutritional yeast over the rolls. Bake for 34-38 minutes until golden brown and cooked through but still soft inside.
- Serve: Remove from oven, slice, and enjoy warm with extra tomato sauce for dipping.
Notes
- Dough can be made 24-48 hours ahead to develop better flavor with slow fermentation in the fridge.
- Use vegan butter and plant-based milk to keep the recipe fully vegan.
- Rolling the dough tightly ensures fillings stay inside when baking.
- For extra flavor, add different herbs like thyme or rosemary into the dough.
- Leftover rolls can be reheated in the oven or toaster oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Lunch + Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegan
