Grain-Free Pizza Roll-Ups
Whether baked or air-fried, these Grain-Free Pizza Roll-Ups are a delicious, vegan snack free of soy, oil, and gluten!
Servings 18 - 22 rolls
Ingredients
- 2 zucchini or *chinese eggplants or one of each
- 1/2 cup Easy Peasy Pizza Sauce or storebought pizza sauce of choice (ensure vegan)
- 1 batch Fresh Almond Mozzarella or 1 cup storebought non-dairy mozzarella shreds
- 3/4 cup favorite pizza toppings sliced olives, mushrooms, plant-based sausage, etc. (1 - 2 toppings per roll)
- 1/4 cup unsweetened/unflavored non-dairy milk
- 1/2 tsp kuzu can substitute cornstarch, arrowroot, or tapioca flour (cornstarch will not be grain-free)
- 1/2 cup almond flour
- 1/2 Tbsp nutritional yeast
- 1/2 tsp dried oregano
- 1/4 tsp sea salt
- Vegan Ranch Dressing for serving, or store-bought vegan ranch of choice (optional)
Instructions
- Slice off ends of the zucchini and/or eggplant. Using a mandolin or sharp knife, slice lengthwise, 1/8” thick.
- For the oven: Preheat the oven 425°F. Lay out the veggie slices on a *wire rack and roast in the oven for 4 to 8 minutes (the eggplant cooks slightly faster than the zucchini). When they are done they should be pliable but not mushy. Remove from oven the and turn the temperature down to 375°F.For the air fryer: If needed, preheat the air fryer to 360°F. Lay the veggie slices on the air fryer basket. Some over lapping is fine, but you may need to do two batches. Air fry at 370°F for 3 to 5 minutes (the eggplant cooks slightly faster than the zucchini). When they are done they should be pliable but not mushy. Remove from rhe air fryer and turn the temperature down to 360°F.
- After the veggie slices are done roasting, take each slice and spread with pizza sauce, *spread, add dollops, or sprinkle mozzarella, and sprinkle with one or two of your favorite pizza toppings — making sure to leave a little bare space at the end of each slice. Roll each veggie slice from one end to the other.
- In a small mixing bowl, stir together the almond flour, nutritional yeast, dried oregano, and sea salt. Set aside.
- In another small mixing bowl, whisk together the non-dairy milk and kuzu. Brush the sides of each pizza roll with the milk-kuzu mixture, then coat each roll with the almond flour mixture.
- If using the oven: Align the pizza rolls on a parchment-lined baking sheet. Bake at 375°F for 15 minutes, flip rolls and bake another 10 to 11 minutes. If using the air fryer: Align the pizza rolls in your air fryer basket (do you best to leave a little room in between each roll). Air fry at 360°F for 5 minutes, flip and air fry another 2 to 4 minutes.
- If desired, serve with vegan ranch for dipping, enjoy!
Notes
*Cook time is less if using the air fryer rather than the oven.
Air fryer time = 10 to 17 minutes + prep time
Oven time = 29 to 34 minutes + prep time
*Chinese eggplant are the long, skinny kind.
*If you don’t have a wire rack you can arrange veggie slices on a parchment-lined baking sheet.
*If using my Fresh Almond Mozzarella, it’s easiest to distribute if first transferring the mozzarella to a pastry bag. Otherwise, spread or add dollops with a small spoon.