This gooey, bubbly and vegan Cheesy Garlicky Pull Apart Pizza Bread will make you a star. Serve as a snack at your Super Bowl party, or for a fun family dinner!
Look at that perfect, ooey, gooey, tomato-ey monster. Now tell me you don’t just want to pick him up and devour him.
My Vegan Cheesy Garlicky Pull Apart Pizza Bread will appeal to the kid in you, and to just about every kid out there. It’s also the perfect snack to bake up for a crowd, or for a group of adults who are really just kids at your Super Bowl party.
It’s got all of the fun elements of a pizza, including lots of cheese and oodles of marinara sauce. All of it is topped with golden rolls that kinda taste like a pizza crust but are fluffy and soft and easy to tear apart with your fingers.
The bread bakes up with the cheese and the marinara, absorbing all of that goodness. It is heaven on a plate.
I use two kinds of “cheese” in this recipe — storebought mozzarella shreds and a homemade cheezy sauce made with cashews, nutritional yeast, garlic and onion powders and herbs.
The marinara is homemade and really, really simple. I’ve shared this recipe with you before, and I love it so much, I make it almost every week for dunking bread sticks or for pizza rolls or spaghetti.
I like layering in some vegan pepperoni for ultimate deliciousness, but I can’t always find it at Whole Foods, so this time I just sliced up some vegan Italian sausage, baked it in the oven for 10 minutes to make it a little rubbery, like pepperoni, and then tossed it in.
I like to serve the rolls with more marinara for amazing, out-of-this-world deliciousness.
The recipe itself is easy to make, although you do have to factor two hour-long rise times for the rolls. And you can certainly replace some of the ingredients with storebought versions — the marinara sauce, for instance. You can also try using storebought pizza dough, although I daresay you should try and make your own because mine are part whole wheat, making them healthier. I also designed these rolls to be softer and fluffier than pizza dough would be.
You could also use something like Pillsbury dinner rolls or biscuits (I looked at their ingredient list and they appear to be vegan), although I can’t guarantee they’ll turn out as beautifully as these do.
Try this recipe for your Super Bowl crowd, or make it for a fun family dinner! Then sit back and listen to the applause.
Make these recipes next:
Vegan Cheesy Garlicky Pull Apart Pizza Bread:
- 8 oz vegan mozzarella shreds
- 2 vegan Italian sausages, thinly sliced (optional. If using, roast the slices in a 450 degree oven for 5-10 minutes to make them a little rubbery, like pepperoni. You can also just use vegan pepperoni slices.)
In a large bowl or the bowl of a stand mixer, add the yeast, water and sugar and let stand five minutes until the yeast is activated.
Add 1 cup of the whole wheat flour and 2 cups of bread flour, baking soda and salt and knead until a firm but pliable dough forms, adding more flour as needed. I baked this on a pretty dry day so I needed only 3 cups. Add the oil and continue to knead until the oil is incorporated.
Place the dough in an oiled bowl and set aside to rise for an hour or until doubled.
Place the tomatoes in a bowl and squish with your fingers to break.
Heat the olive oil in a wide saucepan. Add the garlic and when it begins to turn color add the crushed tomatoes with 1 cup water.
Add the sprigs of oregano or the dry oregano, black pepper, red pepper flakes and let the sauce come to a boil. Turn to medium low and continue cooking the sauce for 15 minutes or until thick and bright red. Turn off the heat and reserve.
Place all ingredients in a blender and blitz into a very smooth and thick sauce.
Preheat the oven to 350 degrees F.
Lightly spray a 12 X 9 inch baking dish with cooking spray. Spread two cups of marinara sauce at the bottom and layer on the Italian sausage slices, if using.
Spoon the cheesy sauce into the baking dish, spreading with a spoon or ladle to get it into an even layer. Sprinkle on the mozzarella shreds.
Punch down the risen dough and divide into 12 equal pieces. Shape each piece into an oval. Place in the baking dish in four rows of three each.
Cover the baking dish with a kitchen towel and set aside to rise in a warm place for an hour or until the rolls are puffy and double their size.
Mix all the ingredients for brushing on -- olive oil, oregano or parsley, and garlic -- and, using a pastry brush, coat the tops of the rolls with the mixture.
Place in the oven and bake for 40 minutes or until the rolls are all golden-brown and the cheese has melted and is bubbling up the sides.
Let stand for about 10 minutes and then serve with remaining marinara sauce on the side.
- If you're working in a humid climate and end up using too much flour, don't use all of the dough in this recipe or you might end up with too much bread. You can freeze the remaining dough and use it to make rolls later. My bread dough required exactly three cups of flour, and it was perfect.