Vegan Pizza Pinwheels
When two of my favourite things collide, I’m a very happy man. In this case pizza and pastry come together to make these delicious vegan pizza pinwheels.
I wasn’t even sure what to call them until I did some googling yesterday. I knew what I had in mind and was sure they must have been done before, and low and behold, pinwheels are what I was imagining.
You can top (or fill) these with whatever you like really, but I settled on olives and sun dried tomatoes. The store I went to didn’t have the black olives I was looking for so I settled for Spanish ones, which were nice but I have a feeling the good old traditional black olive will be better in these. I’ll search a bit harder next time.
These will be great as appetisers for my next Italian dinner party, which I do pretty regularly. Between these, the Funky Fields Meatballs (which I’ve been perfecting) and the upcoming Eggplant Schnitzels (watch this space), I reckon my guests will be pretty satisfied. I can’t wait to bring them all together.
Most of the frozen puff pastry in Australian supermarkets is vegan but it always pays to check the ingredients. Whilst the traditional way of making it is with butter, most brands now use margarine which makes them perfectly suitable.
These vegan pizza pinwheels are so easy and quick to make with ingredients most of us have in our fridges and pantries. The nutritional yeast and vegan parmesan give them the cheesiness we all want!
Enjoy the treats and please let me know what creative toppings you come up with in the comments. I love hearing about the unlimited variants on these kind of recipes.
Vegan Pizza Pinwheels
- 2 sheets Vegan Puff Pastry
- 100 grams Pizza Sauce You can make your own but I used the one that's in the squeeze bottle from Aldi. It's cheap and delicious.
- 30 grams Vegan Parmesan I usually use the Follow Your Heart cheese but this time I used Green Vie, which is just as good and comes grated already.
- 15 grams Nutritional Yeast
- 1 handfull Basil Leaves Chopped
- 2 tsp Garlic Salt
- Cracked Pepper To taste
- Favourite Toppings I used a handful of Spanish olives and a handful of sun dried tomatoes drained and sliced
- Preheat oven 200 degrees Celsius and line a baking tray with baking paper.
- Let the pastry thaw on the bench whilst you prepare your toppings.
- Spread half of the sauce on each sheet of puff pastry evenly. You don't want it to be too saucy otherwise they will end up soggy.
- Sprinkle with the parmesan, nutritional yeast, garlic salt, cracked pepper and any herbs you like.
- Top with your toppings being mindful that you're going to roll the sheets up, so you don't want too much on there that it will spill out the edges.
- Starting closest to you, roll the sheets slowly keeping the topping in place. You want them relatively tightly rolled so they hold their shape when you cut them.
- Slice each roll into 9 evenly sized portions then lay the rolls out on a baking tray with a little clearance around each one for when they slightly expand.
- Spray the pinwheels with olive oil spray or any oil spray you have being sure to get each side of the wheels not just the top.
- Bake in the oven for around 13 minutes until golden.
- Allow to cool slightly before removing from the tray. Serve with a bowl of leftover pizza sauce (I mixed mine with some ketchup).