Recipe: Veggie-Loaded Pizza Scrolls

Pizza scrolls are one of those rare gems in the family recipe repertoire: they’re quick to make, endlessly customisable, and a guaranteed crowd-pleaser. This plant-based version keeps all the flavour of your favourite takeaway slice but sneaks in extra veggies for good measure (and peace of mind).

They’re soft, cheesy, and just the right size for little hands, perfect for school holiday fun, lunchboxes, after-school snacks, or even a weekend picnic. Best of all, the kids can help with almost every step, from sprinkling the cheese to rolling up the dough like a giant, delicious snail.


Veggie-Loaded Pizza Scrolls
Serves: 12 scrolls
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

For the dough:
2 cups self-raising flour (or wholemeal self-raising flour)
1 cup plant-based milk (soy or oat works best)
2 tbsp olive oil
Pinch of salt

For the filling:
½ cup tomato passata or pizza sauce
1 cup grated zucchini (squeezed of excess liquid)
1 cup grated carrot
½ red capsicum, finely diced
½ cup baby spinach, finely chopped
1 cup plant-based cheese (mozzarella-style works best)
1 tsp dried oregano


Method

Preheat & prep
Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with parchment paper.

Make the dough
In a large bowl, combine the self-raising flour, plant-based milk, olive oil, and salt. Mix until a soft dough forms. If it’s too sticky, add a little more flour; if too dry, add a splash more milk.

Roll it out
Lightly flour a clean bench or board, then roll the dough into a rectangle about 1 cm thick.

Add the filling
Spread the tomato passata evenly over the dough. Sprinkle on the zucchini, carrot, capsicum, spinach, and plant-based cheese. Finish with a sprinkle of oregano.

Roll & slice
Starting from the long edge, roll the dough up tightly into a log. Using a sharp knife, slice into 12 even pieces and place them cut-side up on the baking tray, leaving a little space between each.

Bake
Bake for 18–20 minutes or until golden and the cheese is melted.

Cool & enjoy
Allow to cool slightly before serving. Store leftovers in an airtight container for 2–3 days, or freeze for up to 1 month.


Parent tip: If you’ve got particularly fussy eaters, blitz the veggies in a food processor before sprinkling them on. They’ll still get the goodness, but the colours will blend in beautifully with the sauce.