For the Dough (Herbed Yogurt Dough):
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1 cup plain vegan yogurt (unsweetened)
2 tbsp olive oil
For the Filling:
⅓ cup tomato paste
1 tbsp olive oil
2 cloves garlic, minced
1 tsp maple syrup
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
1 ½ cups shredded vegan mozzarella
20 slices WORTHINGTON® Vegan Pepperoni, chopped or halved
For the Garlic-Oil Finish:
2 tbsp olive oil
1 garlic clove, grated
1 tbsp chopped fresh parsley (or ½ tsp dried)
Optional: 2 tbsp vegan parmesan-style topping
Make the Dough:
In a large bowl, mix flour, baking powder, salt, and dried herbs.
Add vegan yogurt and olive oil. Mix until a shaggy dough forms.
Turn out onto a floured surface and knead 2–3 minutes until smooth.
Cover and let rest while you prepare the filling.
Make the Sauce:
In a small bowl, whisk together tomato paste, olive oil, minced garlic, maple syrup, Italian seasoning, and pepper flakes. Set aside.
Assemble:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Roll dough into a 10″x14″ rectangle. Spread tomato mixture evenly.
Sprinkle with vegan mozzarella and distribute WORTHINGTON® Vegan Pepperoni slices.
Roll tightly from the long edge into a log. Slice into 1-inch thick rounds.
Place rolls on the prepared sheet, spiral side up.
Bake:
Bake for 20–22 minutes until golden on the edges and bubbly.
Finish:
While baking, mix olive oil, garlic, and parsley.
Remove rolls from oven, brush with garlic-parsley oil, and sprinkle with vegan parmesan if using.
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