Vegan Caramelized Onion & Spinach Pizza Rolls

These Vegan Caramelized Onion & Spinach Pizza Rolls are my go-to for when I want a comforting, savory treat that’s both satisfying and completely plant-based. I love how the sweetness of caramelized onions blends with the garlicky spinach and marinara sauce, all wrapped in soft, homemade pizza dough. They’re perfect as appetizers, snacks, or even a fun main dish paired with a side salad.

Why You’ll Love This Recipe

I love this recipe because it captures all the flavors of a classic pizza in an easy-to-eat roll. The caramelized onions add a rich depth, while the spinach brings freshness and color. The dough is soft yet sturdy enough to hold the filling, and everything bakes into golden, spiraled perfection. Plus, it’s 100% vegan and can be customized with extra toppings or sauces. These rolls are perfect for parties, lunches, or cozy nights at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Dough:
2 1/4 teaspoons active dry yeast
1 cup warm water
1 tablespoon sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil

For the Filling:
1 tablespoon olive oil
2 large onions, thinly sliced
3 cups fresh spinach
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/2 cup marinara sauce
Salt and pepper to taste
2 tablespoons nutritional yeast (optional, for topping)

Directions

1. I start by preparing the dough. In a small bowl, I combine the warm water, sugar, and yeast. I let it sit for about 5–10 minutes until it becomes foamy.
2. In a large mixing bowl, I add the flour and salt, then pour in the yeast mixture and olive oil. I mix until a dough begins to form.
3. I knead the dough on a lightly floured surface for about 6–8 minutes until it’s smooth and elastic. Then, I place it in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. While the dough rises, I make the filling. I heat olive oil in a large skillet over medium heat and add the sliced onions with a pinch of salt. I cook them slowly, stirring occasionally, until they’re golden brown and caramelized, about 20–25 minutes.
5. I add the garlic, oregano, and red pepper flakes, stirring for about 1 minute until fragrant. Then, I toss in the spinach and cook until wilted. I season with salt and pepper to taste and remove the pan from heat to cool slightly.
6. Once the dough has risen, I punch it down and roll it out into a large rectangle, about ¼ inch thick.
7. I spread an even layer of marinara sauce over the dough, then top it with the caramelized onion and spinach mixture.
8. Starting from one long side, I roll the dough tightly into a log and slice it into 1 to 1½-inch thick rolls.
9. I place the rolls cut-side up on a greased or parchment-lined baking sheet, cover them lightly, and let them rest for 15 minutes while the oven preheats to 375°F.
10. I sprinkle the tops with nutritional yeast for a cheesy flavor, then bake for 20–25 minutes or until golden brown and cooked through.
11. I let the rolls cool slightly before serving so they hold their shape.

Servings and Timing

This recipe makes about 10–12 pizza rolls. It takes around 25 minutes of active prep time, 1 hour for dough rising, and 25 minutes for baking — about 1 hour and 50 minutes total.

Variations

I sometimes add roasted red peppers, olives, or sun-dried tomatoes for more flavor. If I want a creamier texture, I spread a thin layer of vegan ricotta under the marinara sauce. For a spicy version, I use extra red pepper flakes or a drizzle of hot sauce after baking. I also like experimenting with whole wheat flour for a heartier dough.

Storage/Reheating

I store leftover rolls in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in a 350°F oven for about 8–10 minutes until soft and heated through. For a quick option, I microwave them for 30 seconds, but I prefer the oven for keeping the crust slightly crisp. These rolls also freeze well — I freeze them individually and reheat straight from frozen for about 15 minutes.

FAQs

Can I use store-bought pizza dough?

Yes, if I’m short on time, I use pre-made dough to make this recipe even quicker.

How do I caramelize onions properly?

I cook them slowly over medium-low heat with a little salt, stirring occasionally for about 25 minutes until they’re golden and sweet.

Can I use frozen spinach?

Yes, I can use frozen spinach, but I make sure to thaw and squeeze out any excess moisture before adding it to the filling.

What’s a good dipping sauce for these rolls?

I love serving them with extra marinara, vegan ranch, or a creamy cashew sauce.

Can I make these gluten-free?

Yes, I can use a gluten-free pizza dough mix, though the texture will be slightly different.

How do I keep the rolls from unrolling while baking?

I roll the dough tightly and place each piece snugly against the next on the baking sheet so they support each other as they rise.

Can I make the dough the day before?

Yes, I can refrigerate the dough overnight after the first rise. I just let it come to room temperature before rolling it out.

Can I add vegan cheese?

Definitely. I sometimes sprinkle vegan mozzarella inside or on top before baking for extra gooeyness.

Can I make these oil-free?

Yes, I can caramelize the onions using a splash of vegetable broth instead of oil and omit the olive oil from the dough if desired.

Are these best served hot or cold?

I prefer them warm right out of the oven, but they’re also delicious at room temperature for picnics or lunchboxes.

Conclusion

These Vegan Caramelized Onion & Spinach Pizza Rolls are a delicious twist on traditional pizza, packed with savory, wholesome ingredients. I love how the caramelized onions add sweetness that balances perfectly with the garlicky spinach and herby marinara. Whether I’m hosting friends or meal-prepping for the week, these rolls always hit the spot — soft, flavorful, and full of plant-based goodness.

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