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Veggie pizza rolls

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These pizza bites are packed healthy vegetables and are ideal choice for breakfast, brunch or a light lunch. So easy to make!

These veggie pizza rolls are a must for any party and is ideal for picky eater who doesn't love vegetables. 

Our veggie pizza rolls are packed with a huge amount of veggies of all colours. Our choice are sweet potatoes, green pepper and sweet corn but you can choose your favourite combination. Healthy snack and some drink - there's nothing you can enjoy more on a Saturday night. If you love this kind of snack, try our recipe for ham mozzarella pizza rolls and pesto pizza rolls.

why you'll love veggie pizza rolls

  • Great way to eat veggies
  • Ultimate healthy food
  • Savoury and packed with flavours
  • Easily customizable with vegetables of your choice
  • Perfect for picnics, parties or brunch
  • Budget-friendly
  • Can be made with store-bought pizza

how to make Veggie pizza rolls

You will easily make these small pizza bites once you have all ingredients ready. The base of this recipe is simple pizza dough which we use to roll veggy stuffing made of  - tomato sauce, vegetables, some mozzarella and all sprinkled with some fresh rosemary for delicious aroma.

These dough is made with fresh yeast which is so easy. First prepare yeast mixture and wait until it rise. Then pour it in the flour combined with salt, add lukewarm water and olive oil and knead a soft dough. Place the dough to rise for about 30 minutes, until it's double in size.

When the dough is ready, it's time for playing with our stuffing. Roll the dough into a rectangle, brush with olive oil then spread tomato sauce over the dough.

Scatter vegetables over the tomato and then grated mozzarella cheese. Roll the dough into a log, then place in the fridge for about 15 minutes. Cut log into 12 even slices and arrange them on a baking tray. Bake for about 15 minute or until rolls are golden and puffed. These little pizza rolls are the best while still warm so serve them immediately.

tip about using yeast

In this recipe we use fresh yeast, but in the case you use instant dry yeast, just skip the step 3 and combine the yeast with flour and salt and skip the sugar. If using active dry yeast, just combine 150ml water, yeast and 1/2 teaspoon granulated sugar in a bowl and leave for 5 minutes. Then continue with the step 4 in the recipe.

making ahead Veggie pizza rolls

If you want to have your pizza rolls ready in advance, so you can bake them at any time, prepare the rolls as described through the step 3 then tightly wrap the logs with cling film and refrigerate for up to 1 day. Baked pizza rolls freeze well, up to 3 months. 

Looking for more delicious snacks to try?

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Veggie pizza rolls

MAKES: 14 pizza rolls
COOKS IN: 30 minutes plus rising time
LEVEL: Moderate


For the dough

  • 250g plain flour + 2 tablespoons for yeast mixture
  • 1/2 teaspoon salt
  • 30ml (2 tablespoons) olive oil
  • 10g fresh yeast
  • 1/2 teaspoon sugar
  • 150ml (1/2 cup + 2 tbsp) water, lukewarm

For the filling

  • 5 - 6 tablespoons tomato sauce
  • 1 medium green pepper
  • 1 small sweet potato
  • 120g sweet corn
  • 50g fresh mozzarella cheese
  • olive oil for brushing


  1. For the filling, first prepare tomato sauce if you use homemade. Then prepare vegetables - cut green pepper and sweet potatoes into small pieces. Place 2 tablespoons of olive oil in non-stick frying pan and fry prepared vegetables until soft (6 - 7 minutes) stirring continuously. Add sweet corn from and fry for another 1 - 2 minutes. Season with salt and set aside.

  2. Crumble the fresh yeast into small bowl, add 50ml water, 1/2 teaspoon sugar and 2 tablespoons of flour. Stir with a spoon until yeast is dissolved and combined with flour. Keep in the warm place until it becomes foamy.

  3. Combine flour and salt in a large bowl, make a well in the middle then add olive oil and yeast mixture. Stir using a spoon while gradually add remaining water (100ml). Using hands stir until most of the flour is incorporated. Turn the dough onto lightly floured work surface and knead a dough for about 4 - 5 minutes until the dough is soft.

  4. Place the dough into lightly oiled bowl, cover with a clean kitchen towel and allow to rise at room temperature until double in size. If your space is not warm enough, heat your oven to 70 C, turn it off and place the dough inside until risen.

  5. Preheat the oven to 200°C (392°F) and line baking tray with baking paper.

  6. Roll out the dough on a lightly floured work surface into 30x20 cm rectangle. Spread tomato sauce over the dough, leaving about 2 - 3 cm border at the top and bottom. Scatter the vegetables in a thin layer, then sprinkle with mozzarella and chopped rosemary. 

  7. Starting at the long end closest to you, roll up the dough tightly into a log. Place log in the fridge for at least 15 minutes then cut using a serrated knife into 12 pieces. Brush each roll with olive oil on the top and sides. Use a flat spatula to transfer the rolls cut-side up to the baking tray, leaving some space between. Bake for about 20 - 25 minutes then let cool on the baking tray for a few minutes. 

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