Vegan Pizza Pockets

Vegan Pizza Pockets
Vegan Pizza Pockets

1 tablespoon yeast
1 cup warm water

1 ½ cups whole wheat flour

1 cup unbleached flour

½ teaspoon salt

1 tablespoon extra virgin olive oil

2 roma tomatoes

¼ white onion

1 handful basil leaves
1 cup vegan cheese (optional)


In a large bowl, mix yeast and warm water (water should be warm to the touch but not too warm that you can’t leave your hand in it). Mix until dissolved.

Add whole wheat and unbleached flour, salt and olive oil. Stir and knead until well mixed and no flour is remaining. If dough is gooey, add more flour ¼ cup at a time and keep mixing.

Cover with a moist paper towel and let dough rise in a warm place for 1 hour or until doubled in size.

Preheat oven to 400°.

Slice tomatoes into circles about ¼ inch thick, chop the onions and wash the basil leaves.

Divide dough in half. Roll each piece of dough on a floured surface until it is about ¼ inch thick.

Lay the tomato slices out on the dough with about 1 inch in-between. Top the tomato with onions, basil leaves, and cheese.

Take the second, rolled out layer of pizza dough and carefully place overtop of the dough with toppings. Center a biscuit cutter or the mouth of a mug overtop of each mound. Press firmly through cutting the dough. Be sure all sides are sealed and place on a non-stick baking sheet. Repeat until all mounds are cut out.

Roll any remaining dough out to repeat the process.

Bake for 10 minutes or until golden brown on the bottom. Enjoy!

Ready in about 2 hours

Makes 6 servings

Source: Adventist Review, January 6, 2017


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