Vegan pizza buns. Light pizza crust filled with a herb, mushroom and tomato filling, rolled up, sliced and baked. Delicious snack or appetizer! Vegan soy and nut free recipe.


  • 1 cup (236.59 ml) eau chaude divisé
  • 2 à the < /span> Levure active
  • 1 EL farine
  • < span class="wprm-recipe - ingredients-unit-system wprm-recipe-ingredients-unit-system-1">2 à soup pâte de tomate
  • 1/2 TL ( 0.5 càc) sel
  • 1/2 cc (0.5 TL) origa n
  • 1/4 TL (0.25 cc ) Poudre d’ail
  • < span class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">3 TL Huile d’olive divisé< /li>
  • 1.5 cup (187.5 g) Meal consumption ou un mélange de blé et tout us alter
  • < span class="wprm-recipe-ingredient-unit-system wprm-recipe -ingredient-unit-system-1">1 Cuillère à Soupe < span class="wprm-recipe-ingredients-name">semoule
  • plus de semoule ou de farine à rouler
  • Preparation

  • Add 1/2 cup warm water to a bowl. Add yeast and 1 tablespoon flour and mix well. Leave for 2 minutes.
  • In another bowl, add 1/2 cup warm water tomato paste, salt, oil and herbs to combine and mix well .
  • < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";="">Add the flour and yeast water mixture to the tomato bowl and mix with water Mix with a large spoon to form a soft dough. Just mix until well blended. Add a tablespoon or more of flour if it’s too sticky. spray oil. cover with a tea towel and let rise in a warm place for an hour.
  • Prepare the filling. Heat the oil in a pan over medium-high heat. Add the onion and garlic and sauté until translucent.
  • Add the chopped mushrooms and a good pinch of salt and cook for 3 minutes, then cook covered for another 3 minutes.
  • Add the herbs , salt and Add balsamic wine/vinegar and mix well. Then add the tomato paste and 2-4 tablespoons of water to help the paste mix better. Cook 1 to 3 minutes until the mixture thickens. Remove from heat and allow to cool for 10 minutes before using.
  • Meanwhile, degas the dough. Use flour (you’ll need 1 tablespoon to a couple tablespoons of flour depending on the flour you use) to gather into a flat disk that’s not too sticky, then roll on parchment into a rectangle about 11 by 15 inches or from larger. You want to keep the dough thin because it expands a lot as it bakes, and too large a bread-to-filling ratio isn’t as fun.
  • Spread the filling over the dough, leaving a half inch from the edges. Add vegan cheese shavings if using.
  • Roll up tightly , seal edge. Using a sharp knife, thread, or dental floss, slice into slices, grease a 9″ x 9″ or larger ovenproof dish, and space the rolls 1/4 inch apart. Cover and leave to rise for 20 minutes. Preheat the oven to 205 °C
  • Spray buns with oil and bake at 400°F for 22-25 minutes. Check the center roll to see if it’s still battered and continue cooking for a few minutes if necessary. You can also add more vegan cheese or my creamy mozzarella sauce at this point and cook for a few minutes until melted or browned. 

    Garnish with chili flakes and fresh herbs. Serve hot as is or with some marinara on the side. For storage, refrigerate for up to 5 days and freeze for up to a month.

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