These cheeseless pizza rolls are dairy and soy free and taste amazing! This recipe is assembled just like cinnamon rolls except with pizza dough, tomato sauce, and pizza toppings of your choice!
Honestly, I’m not a fan of non dairy cheeses. I have tried them, and some of them are okay, some… not so much. The texture can be slimy or cardboard like and the flavor tastes artificial. Basically, I prefer to cook dairy free by skipping the cheese altogether. I still get amazing flavor in my recipes and do not miss the cheese at all with this recipe! Even my husband, who still enjoys cheese, says these taste great without it.
Cheeseless pizza rolls are a great choice for those of use avoiding dairy and soy, as well as families with small children who make a huge mess with ordinary pizza. This recipe is less messy and tastes just as good as the ordinary pizza. Let’s get started!
Ingredients:
Active Dry Yeast: I buy Fleischmann’s 4 ounce glass jar and store it in my refrigerator.
Warm Water: Filtered water is best. We are currently using the Brita Filtered Water Dispenser, however, we would love to upgrade to the Berkey Water Filter in the near future. Read more about the Berkey Water Filter here.
Sugar: Yeast likes sugar to eat! I use organic cane sugar.
Salt: To keep the cheeseless pizza rolls from tasting bland.
Extra Virgin Olive Oil: This is my oil of choice for savory meals. Optionally, coconut oil or melted vegan butter may be used.
Flour: Either unbleached all purpose or whole wheat flour will be perfect for this recipe. Note: if using whole wheat flour you may want to use about half a cup less of it. You can always add in more flour if the dough is too sticky but I have found whole wheat flour to be much denser and dryer than regular all purpose.
Marinara Sauce: I buy a glass jar of marinara sauce. Note: Check the label to make sure there is no soybean oil snuck in there! I like the brand Newman’s Own Organics but there are several that are good and dairy and soy free.
Topping ideas for the cheeseless pizza rolls:
- Pepperoni
- Cooked Italian Sausage
- Sautéd Green Bell Pepper
- Sautéd Onion (white, yellow, or red)
- Mushrooms
- Fresh Tomato
- Fresh Herbs (such as basil or oregano)
- Whatever you like on your pizza can be put into these swirly, cheeseless pizza rolls!
Tools you may need:
- 12″ Cast Iron Skillet
- Rolling Pin
- Medium Mixing Bowl
- Large Mixing Bowl
- Spoons
- Measuring Cups
- Measuring Spoons
- Sharp Serrated Knife
How to Make Cheeseless Pizza Rolls From Scratch:
Start with the pizza dough:
First, place the active dry yeast in a medium sized mixing bowl with the warm water and sugar. Whisk it together gently. Then, let it proof for about 8-10 minutes until bubbling and floamy.
Once the yeast has proofed, add the salt, extra virgin olive oil, and flour to the bowl and mix together with a spoon.
When the dough becomes too thick and sticky for the spoon, use your hands to kneed the dough into a ball. Use the countertop and extra flour if necessary.
Then, lightly coat a large bowl with extra virgin olive oil. Place the dough in it and roll the ball of pizza dough around in order to coat every side of the dough with the oil.
Finally, place the large bowl of dough uncovered in a slightly warm oven for about 1 hour. It should double in size. Note: Preheating the oven for just a minute or two, then turning it off, will warm the oven enough to help the dough rise nicely. This is especially helpful in the winter when the house is cool.
Next, assemble the pizza rolls:
After the dough has risen, remove it from the oven. Next, drizzle just a bit more olive oil in the cast iron skillet, then place the cast iron skillet in the oven. Preheat the oven and skillet together to 400° F.
Now, punch or press the risen pizza dough down and place the dough on a floured countertop. Kneed the dough just a couple of times, then roll the dough out using a floured rolling pin into a 9×13 rectangle.
Next, using a spoon, spread tomato sauce onto the rectangle of dough. Then, add whatever toppings you would like to be inside the cheeseless pizza rolls! I am just putting pepperoni in these today.
Roll the dough up starting at the very edge, keeping all of the filling in. I start at the longer 13″ side and neatly swirl the dough around itself until it is a long cylinder.
Lastly, using the sharp, serrated knife, cut the pizza rolls gently into 1 1/2 inch slices. Place each slice into the skillet. Note: You may need to gently form the rolls back into circle shapes as you place them in the skillet. Using the knife may slightly flatten the shape, however, reshaping them is simple. And as they bake, they will become beautiful round pizza rolls!
Finally, bake and enjoy!
Place the preheated cast iron skillet with unbaked pizza rolls back into the oven to bake at 400° F for 20-25 minutes or until the tops of the rolls are golden brown.
Remove the cheeseless pizza rolls from the oven and let them cool in the skillet for 15-20 minutes before serving. Serve with additional marinara sauce or dairy and soy free Caesar dressing for dipping.
I hope these crown pleasing pizza rolls will be a big hit with your family like they are for mine. Enjoy!
Storage:
These cheeseless pizza rolls can be stored in a sealed container or bag on the countertop or refrigerator for up to 5-6 days. They can also be frozen for 5-6 months.
Check out more of my dairy and soy free dinner recipes:
Shop this Post:
Did you make these cheeseless pizza rolls?
If you tried this recipe and love it, I would love to hear about it! Leave me a comment below and tag me on instagram @simplysarahcatherine with your own Cheeseless Pizza Rolls. Don’t forget to pin it for later!
Pin it for Later:
Cheeseless Pizza Rolls
Equipment
- 12" Cast Iron Skillet
- Rolling Pin
- Medium mixing bowl
- Large mixing bowl
- Measuring Cups
- Measuring Spoons
- Sharp Serrated Knife
Ingredients
The Pizza Roll Dough
- 3 tsps active dry yeast (one packet)
- 3/4 cup warm water
- 1 tsp sugar
- 2 tbsp extra virgin olive oil (plus more for bowl and skillet)
- 1/2 tsp salt
- 2 cups flour (plus more for the countertop)
The Pizza Roll Filling
- 10 ounces tomato sauce
- pepperoni
Instructions
The Pizza Dough
- First, place the active dry yeast in a medium sized mixing bowl with the warm water and sugar. Whisk it together gently. Then, let it proof for about 8-10 minutes until bubbling and floamy.
- Once the yeast has proofed, add the salt, extra virgin olive oil, and flour to the bowl and mix together with a spoon.
- When the dough becomes too thick and sticky for the spoon, use your hands to kneed the dough into a ball. Use the countertop and extra flour if necessary.
- Then, lightly coat a large bowl with extra virgin olive oil. Place the dough in it and roll the ball of pizza dough around in order to coat every side of the dough with the oil.
- Finally, place the large bowl of dough uncovered in a slightly warm oven for about 1 hour. It should double in size.
Assemble the Cheeseless Pizza Rolls
- After the dough has risen, remove it from the oven. Next, drizzle just a bit more olive oil in the cast iron skillet, then place the cast iron skillet in the oven. Preheat the oven and skillet together to 400° F.
- Now, punch or press the risen pizza dough down and place the dough on a floured countertop. Kneed the dough just a couple of times, then roll the dough out using a floured rolling pin into a 9×13 rectangle.
- Next, using a spoon, spread tomato sauce onto the rectangle of dough. Then, add whatever toppings you would like to be inside the cheeseless pizza rolls!
- Roll the dough up starting at the very edge, keeping all of the filling in.
- Lastly, using the sharp, serrated knife, cut the pizza rolls gently into 1 1/2 inch slices. Place each slice into the skillet.
Bake and enjoy!
- Place the preheated cast iron skillet with the unbaked pizza rolls back into the oven to bake at 400° F for 20-25 minutes or until the tops of the rolls are golden brown.
- Remove the cheeseless pizza rolls from the oven and let them cool in the skillet for 15 minutes before serving.
Leave a Reply