Cheesy Pull Apart Pizza Bread. Pizza Monkey bread for parties or light meal. Add roasted veggies, olives, mushrooms to make into a pizza bake. Vegan Soy-free Recipe.
These Pizza Rolls are super easy and a great snack to interest and engage everyone at the party. I use my 20 minute pizza dough, divide and roll it into mini dinner roll size balls. Place them in a pie pan, then drizzle a mozzarella style cashew cream from my Pizza Dip (which you must try! its GF), some pizza sauce, more of the mozzarella cream, basil and peppers and bake!
The cashew mozzarella cream thickens during baking. The baked rolls are coated with thick creamy cheese sauce, pizza sauce and other toppings if added before baking. They can be pulled out with all the pizza goodness and served.
Messy Cheesy pizzaey goodness!
More Pizza stuff from the blog
- Simple Veggie Pizza with 20 minute Crust with garlicky olive oil and no cheese.
- Pizza with chipotle red lentil tomato sauce and vegan ricotta , this pizza sauce also is amazing as pasta sauce
- Sriracha BBQ Tofu Pizza with almond milk pepperjack because Sriracha!
- Berbere Chickpea Pizza with tahini garlic dressing. All you want in a wrap, on a puffy pan crust pizza.
- Buffalo Chickpea Pizza with celery ranch dressing. Looks time intensive but really isnt.
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Make the dough. Let it sit for 10 minutes
Divide and roll into balls and place in a deep pie pan with enough spice to rise to double. Below are balls that have risen for 10 minutes.
Keep enough space between the dough balls and use a deep pie pan, else the cashew cream will overflow during baking.
Pour some cashew cream between the rolls. Then Spread pizza sauce on top. Sprinkle oregano and pepper
Pour more of the cashew cream. Sprinkle jalapeno and some basil.
Bake cool for 2 minutes, then serve.
Cheesy Pull Apart Pizza Bread
Ingredients
Dough:
- 1 cup (250 ml) warm water
- 2 teaspoons active yeast
- 1/2 tsp (0.5 tsp) sugar or 1 tbsp flour
- 2 + cups flour I use 1/2 cup wheat flour and 1 1/2 cups unbleached white
- 3 tbsp semolina flour or use wheat flour
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) oregano
- 1/4 tsp (0.25 tsp) garlic powder
- 3 tsp extra virgin olive oil divided
Cashew Mozzarella Cream:
- 1/3 cup (43 g) cashews (use a heaping up for creamier) soaked for 15 minutes in warm water then drained.
- 1 small garlic clove
- 2 tsp extra virgin olive oil
- 1/2 tsp (0.5 tsp) salt
- 1 tbsp + 2 tsp tapioca starch
- 1 tbsp nutritional yeast (optional)
- 1/2 tsp (0.5 tsp) white miso or use chickpea miso to make soyfree
- 2/3 cup (166.67 ml) water
Other:
- Pizza sauce or tomato sauce
- dried oregano
- 1/4 cup (6 g) chopped fresh basil divided
- sliced jalapeno optional
- pepper flakes for garnish
Instructions
Make the dough.
- Proof the yeast by mixing yeast, warm water and sugar and letting it sit for 5 minutes. Then mix in the flours, salt,herbs, 2 tsp oil until a sticky dough. Add flour 1 tbsp at a time if needed until it is slightly sticky. Let dough rest for 10-15 minutes near the warming oven. Preheat the oven to 400 degrees F.
Make the cashew cream:
- Blend everything under cashew mozzarella cream until smooth. Blend for a minute then let it rest for a minute and then blend again, repeat until very smooth. Taste and adjust salt and flavor.
Assemble:
- Drizzle oil on the dough and spread. Divide the dough into 12 to 14 portions and shape into small balls. Place in a deep 9 inch pie dish or a 9 by 9 inch baking dish, atleast a 1/2 inch apart. Keep more space between the balls in the middle as the middle gets less heat and the crowding might cause the dough to not cook through. If all of the balls dont fit, freeze the rest wrapped in plastic wrap, to bake into dinner rolls later.
- Let the balls sit in a warm place for 5 minutes. Pour just a little of the cashew cream in between the rolls. Spread tomato/pizza sauce on top of the buns. Sprinkle oregano.
- Bake for 15 mins. Remove from the oven.
- Add roasted veggies if using between the rolls now. Pour more of the cashew cream over the buns, and more between the rolls that on the top. Reserve some of the cashew cream to add later. Add 1 tbsp chopped basil and sliced jalapeno or olives on top.
- Bake for another 15 to 20 minutes. Take rolls out of the oven and rest for 2 minutes.
- Meanwhile, if there is enough cashew cream leftover, heat it in a pan over medium low heat until thickened. Stir frequently to avoid lumps. then drop dollops over the rolls. Or if there is just a bit left, drizzle the cashew cream directly over the hot rolls.
- Sprinkle fresh basil, pepper flakes and a tsp of extra virgin olive oil. Serve hot.
Video
Notes
Nutrition
J'Marinde says
July 27, 2017 at 5:18 pmWhen it’s from you, I KNOW it’s going to be good.
;->
Richa says
July 27, 2017 at 6:18 pmThanks!
Jojo says
July 27, 2017 at 5:43 pmWow! This looks unbelievably delicious. I can’t wait to try it.
Richa says
July 27, 2017 at 6:18 pmLet me know how it turns out!
Michelle says
July 27, 2017 at 6:05 pmAny substitutes for people who are allergic to tree nuts?
Richa says
July 27, 2017 at 6:17 pmYou can use Cauliflower Alfredo http://www.veganricha.com/2014/05/cauliflower-alfredo-spinach-artichoke.html or Pumpkin seed Alfredo http://www.veganricha.com/2016/06/pumpkin-seed-alfredo-nut-free-vegan-alfredo.html . Add a tbsp of tapioca starch to the sauce. Both the alfredos will not be as stringy as the ingredients add a chunkier volume, but should work.
Nori says
July 27, 2017 at 10:11 pmThis looks great! Would it be terrible to leave out the miso from the cashew cream recipe…or could you recommend a substitute?
Richa says
July 27, 2017 at 11:24 pmyou can leave it out, then definitely dont skip the nutritional yeast
Claudia says
July 28, 2017 at 2:53 amSadly cant eat flour any more, just wanted to say jelapenos in the bread mix then add monteray jack cheese to allioli and spread it on top ! Trust me :o)
Richa says
July 28, 2017 at 10:16 amTry the pizza dip then. its a dip that you can serve with vegetables or flourless crackers.
Claudia says
July 29, 2017 at 6:27 pmPizza dip ! Never in all my days, not sure my Italian relies would approve but looks good and I will give it a go.
I didnt notice the GF rolls I cant wait to try them with jelapeno and cheesy garlic I have missed them ! Or I could dip the GF rolls in the pizza dip……..Thanks Richa :o)
Shirley Pastore McCormack says
July 31, 2017 at 6:31 amClaudia;
I’m also Italian American and GF (oh the dilemma!). You can also use a cauliflower crust for your pizza. Not quite the same as using bread dough, but it’s delicious (you just need to use a fork)! I’m always experimenting with my own versions. All you need is riced cauliflower, and egg or flaxseed to bind it. Add the seasonings you want (e.g., basil, oregano, garlic, salt, pepper – some people add grated cheese). You bake the crust before you put toppings on it. The Huffington Post offers a variety of crust recipes and they are also easy enough to find on the web. http://www.huffingtonpost.com/entry/cauliflower-pizza-and-rice-recipes_us_58ac6044e4b0a855d1d9f233
Claudia says
July 31, 2017 at 7:03 amThanks Shirley I have tried one cauli pizza and its OK but not light I might try some of the others you mentions as I have a cheese cauli muffin thats really nice. Have you tried Richas tomato soup just like heinz !!!! I tried these rolls last night http://talesofakitchen.com/breakfast/life-changing-quinoa-avocado-bread-buns/ mine came out rather heavy but I have not given up on them yet, tasted really nice.
Shirley says
July 31, 2017 at 7:31 amOOO, avocado- and quinoa-based bread? That’s worth looking into! Thanks Claudia!
Richa says
July 31, 2017 at 10:06 amI have a gluten-free dinner roll linked with the recipe to use. http://www.veganricha.com/2016/11/vegan-gluten-free-dinner-rolls-garlic-basil.html
The pizza dip is the other option. That way you can serve the dip with a gluten-free bread of choice. Gf baking can be tricky and once you have the bread that you like, serve it with the pizza dip.
Nancy Bennett says
July 28, 2017 at 6:36 amWhere can I order the GF rolls??
Richa says
July 28, 2017 at 10:17 amyou would have to make them. They are linked in the recipe notes. http://www.veganricha.com/2016/11/vegan-gluten-free-dinner-rolls-garlic-basil.html
NANCY BENNETT says
July 28, 2017 at 6:44 amI looked into your favorite things and there is no GF dinner rolls. Thank you
cintia eugenia says
July 29, 2017 at 10:51 amI love your creativity Richa. It is insane how many of your recipies are so original. I follow many vegan cuisine blogs that are great but with your posts is like I always wanna print all you make. Insane… Not a couple of recipes, but all!!! You are a genius.
Becky says
July 29, 2017 at 6:14 pmI have followed you for some time now, and I really enjoy your recipes. I noticed you started adding nutritional information. Thank you! Not very many people bother to include that.
Liz says
July 31, 2017 at 8:41 amI may add spinach and chopped artichokes on top and hope it bakes well. I’ll keep you posted.
JOSIE says
August 5, 2017 at 8:35 amHi Richa. Being on holiday & having some extra time I’m gradually going through all of your recipes that I’d bookmarked. I made this today – wowey zowey! Sooo nice! I followed the recipe as it is & it turned out great. That cashew cream, mmm! Thanks so much for everything you share, it’s much appreciated as I know I can rely on your experience.
Tiffany says
August 6, 2017 at 4:20 pmThis was amazing!!! We all loved it. Thank you for your talent. 🙂
Richa says
August 6, 2017 at 7:46 pmAwesome!!
Erin says
August 15, 2017 at 9:26 amAnother delicious recipe, Richa! I made this last night and it was devoured by the fam. Thank you!
Richa says
August 19, 2017 at 4:22 pmyay!
Jessica E. says
August 19, 2017 at 4:11 pmI made these tonight and I knew they’d be amazing ( because duh, it’s vegan Richa ) but I was still amazed at just how ridiculously delicious it turned out. I added mushrooms and onions on top ???? so good, thanks so much!
Richa says
August 19, 2017 at 4:52 pmAwesome!!
Alycia says
August 23, 2017 at 7:08 amI made this last night for me and my boyfriend – it was really good! The dough is delicious and I really loved the taste of the cheese sauce. I think I might try turning this recipe into a regular pizza next time too! Thank you for a really yummy recipe 🙂
Jackie says
August 26, 2017 at 8:42 amHave you ever tried this with a gluten free bread option?
Richa says
August 26, 2017 at 11:36 pmI linked the rolls you can use for gluten-free in the recipe notes http://www.veganricha.com/2016/11/vegan-gluten-free-dinner-rolls-garlic-basil.html
Sue says
August 28, 2017 at 5:00 pmThese were absolutely delicious. Made with all white whole wheat. Sooo good. Thanks Richa!!!
Richa says
August 28, 2017 at 7:40 pmThats awesome!!
Thecla says
August 31, 2017 at 3:59 amThat looks so GOOD!????
karen says
October 6, 2017 at 10:48 amI Don’t have tapioca anymore, can I use arrowrootstarch or something similar?
Richa says
October 6, 2017 at 11:05 amdo a mix of starches like arrowroot + corn
Bethany says
November 26, 2017 at 11:31 amI had no tapioca starch for the cheeze sauce, so I tried corn starch, and it worked great.
Since I found this recipe a few weeks ago, I have used that sauce on top of all kinds of stuff (cheesy chickenless enchiladas were great), This cheeze sauce is a total game changer! My omnivorous and lacto-ovo veg friends didn’t even know what hit them! One person said “I would never know this was not the real thing.” Thank you so much for giving me back gooey oven-baked mozzarella through this quick, easy, delicious sauce.
Richa says
November 26, 2017 at 12:33 pmAwesome! Try it with tapipoca for a stringier texture, otherwise any starch works in other applications. You can ook it to thicken and use blobs on pizza, and bake as mozzarella!
Trish says
November 28, 2017 at 4:23 pmRicha, everything I make from your blog is legit.
Just made this for dinner (paired with loaded nachos). The bread was poofy, properly chewy, gorgeously browned and crusted on the edges… Me and my menfolk loved it. My teenager had seconds and declared it “uh-mazing.”
Thanks for another winner!
Richa says
November 28, 2017 at 5:48 pmyay!!!
Kelly L says
December 9, 2017 at 1:09 pmO.M.G.!!!! I am salivating just reading the description of the recipe! I’m making it this weekend for sure! Thanks for another SUPER recipe! 🙂
Ren says
January 9, 2018 at 12:39 pmOkay I made this recipe and ate the WHOLE thing in one sitting. Yup, it’s that delicious. Thank you Richa, you did it again x
Richa says
January 9, 2018 at 2:06 pmThat was dinner then 🙂
noemi says
January 25, 2018 at 5:27 amI have no idea how to make this miso thing. And I don’t really have shops with things like this in my country, so… Can I do the cashew sauce without this?
Richa says
January 25, 2018 at 10:52 amYes you can omit the miso. Add some more nutritional yeast. Miso is a fermented paste of soybeans or other beans and is available in asian stores. It adds the umami cheesy profile to the mix.
Ashley says
February 11, 2018 at 7:09 pmI can’t get over how delicious these are! I ended up making them two nights in a row!
Richa says
February 11, 2018 at 7:24 pmyay!
Morgan says
February 20, 2018 at 9:59 pmMade this for dinner tonight and it’s just as delicious as it looks in your picture. My whole family absolutely loved it. We had this with a bean/spinach salad and it was a perfectly delicious main course! I can always count on your recipes to work out and to be delicious. Thank you!
Richa says
February 20, 2018 at 10:53 pmAwesome! so glad it worked out!
Stephen Federer says
September 8, 2018 at 7:29 amWow! Looks amazing and delicious. Thanks for sharing this healthy pizza recipe. Will try it soon.
Bee says
October 11, 2018 at 5:49 amHi, how to use the leftover frozen dough? (Sorry my bad English) greetings from Brazil.
Richa says
October 18, 2018 at 8:07 pmmake rolls next time. or use it to make a pizza.
Patricia Aguilar says
December 22, 2018 at 12:33 pmThis is delicious and not at all complicated to make. Just takes a little planning ahead, but I like that, to get immersed in the kitchen. The only issue I had is that the rolls stuck to the bottom of my glass pie pan. I think I’ll try greasing it a bit next time. But OH! there will be a next time. Many next times.
Richa says
December 22, 2018 at 3:47 pmMoist yeast bread sticks a bit more to surfaces than cakes. so definitely grease or use parchment
Zach says
January 2, 2019 at 8:03 pmI was surprised how much the cashew tasted like real cheese! Delicious recipe and looked beautiful. Thanks for sharing!
Richa says
January 2, 2019 at 8:14 pmawesome!
Malaïka says
August 29, 2019 at 6:42 amHi, this is my first time trying out a recipe of yours and I can’t wait to taste it already. Can I make these ahead of time? Put them in the fridge for about 3 hours before they’ll be served? If not I’ll pick a different recipe. Thanks!
Richa says
August 29, 2019 at 10:42 amthe cheese will set and reheating wont make it as melty. these are best served fresh. You can shape the rolls and cover and refrigerate them. and blend the cashew mixture and prep everything else. Then layer up and bake to serve!
Or try my Pizza rolls. veganricha.com/?s=pizza+rolls . You can shape reheat those with extra cheese on top, reheat to melt the cheese and serve
Diane says
October 4, 2019 at 3:10 pmFantastic recipe Richa! I made it into a pizza bake, my husband and I loved it. I dont think I’ve ever had a recipe from you I didnt like. 🙂
Richa says
October 4, 2019 at 4:58 pmyay!!! Thank you!
Nicole says
April 25, 2020 at 3:30 amAbsolutely amazing, so so tasty!! Thank you so much for this awesome recipe! I used arrow root in the cheese sauce and it worked perfectly! 12 out of 10 rating! 😊😋
Vegan Richa Support says
April 25, 2020 at 9:08 pmHooray!
Em says
April 26, 2020 at 11:10 amOMG SO GOOD. i smelled too closely tho & the hot oven air went to my brain ouch. couldn’t stop smelling it. please everyone, make these. i used some corn starch cuz didn’t have tapioca. topped with banana peppers, onion, kalamata olives & crushes red pepper
Vegan Richa Support says
April 27, 2020 at 9:48 amSounds delish! Glad you enjoyed it!
Jamie says
September 8, 2020 at 3:30 pmMy children asked me to make this s as gain tomorrow. My husband scraped every single crusty bit out of the pan. I wish I could have more!!! Sooooo good.
Vegan Richa Support says
September 9, 2020 at 8:25 pmyay!
Sherri B says
December 26, 2020 at 6:53 amI host all vegan holidays for an extended family that isn’t vegan so I’m always on the lookout for things that might seem familiar to them to add to the mix. I doubled this recipe, baking them in two oval shaped casserole dishes, and threw a simple version of this in as a wild card to our gathering last night. Everybody raved and people quickly devoured both dishes! Highly recommend thickening up the leftover cream and drizzling on top. I am looking forward to making these again and being able to add in a bunch of veggies next time!
Alexandria Phillips says
January 21, 2021 at 2:24 pmI am not sure if I have rated this recipe already but the first few times I made this I used vegan shredded cheese to save me a step. Today was my first time making it with the cheese sauce and WOW!! It is so amazing. I am going to be using that cheese sauce recipe in the future. I took the left over sauce and heated it with more marinara to make a pink sauce for dipping. So amazing!
Richa says
January 21, 2021 at 6:44 pmYay