I am all about options because I like to work with what I have on hand, I need to offer plant based as an option, and mostly I really don’t like anything in my fridge to go to waste. One of my family’s favorite meals are pizza rolls. I love making these rolls after meals that typically have a lot of left overs. The night before last, I had roasted a chicken on the grill and had some leftover. I hadn’t tried my buffalo chicken roll since going vegan, but wanted to give it a try with cauliflower. When roasted, cauliflower has a texture similar to chicken and it absorbs seasoning/sauce well.
Making your own pizza crust may seem like a lot of work, but it really isn’t. I’ve use the following recipe for years, it’s out of the Good Housekeeping “All new cookbook”.
Quick Pizza Dough
2 cups all-purpose flour ( I use gluten free or whole grain)
1 package quick-rise yeast or if you buy in the jar, it’s about 1 tablespoon
3/4 teaspoon salt
3/4 cup warm water (roughly 120 degrees)
Combine dry ingredients, add water slowly, then turn onto clean surface and knead for about 5 minutes. I like my crust very thin, for a pizza or roll. With a roll, the crust is folded over to cover the ingredients completely. I have nights where there is simply no time (or energy) for homemade crust. In this case, I have used Naan bread (although I just realized that the brand I buy is not vegan – check the label), tortillas, flatbread or any bread product you prefer. If you are making the homemade crust, it will take slightly longer to bake once loaded, about 20 – 25 minutes depending how thick/amount of ingredients.
Buffalo Pizza or Roll
2 cups cooked chicken – diced or pulled apart OR 2 cups cauliflower (roast the cauliflower at 400 degrees for about 30 minutes with some of the wing sauce)
1/2 cup celery – diced
4 cups mozzarella or vegan cheese
1 cup buffalo wing sauce
Add ingredients to your choice of bread product, bake until desired crispy-ness and dinner is served. I personally like the cauliflower version better than the chicken!
I served this with some vegan ranch dressing. I used a ranch flavoring packet and added almond milk and a small dollop of vegan mayo – a nice option, but the packet has a lot of sodium…I plan to work on that from scratch in the future.