Pull Apart Pizza Bread Rolls

By Vegan Richa · 120 min

Ingredients

Instructions

1. Proof the yeast: mix the yeast, warm water and sugar and let it stand for 5 minutes. Then mix in the flours, salt, herbs and 2 teaspoons oil to form a sticky dough. Add flour 1 tablespoon at a time if needed until slightly sticky. Let the dough rest 10 to 15 minutes in a warm place. Preheat the oven to 400°F.
2. Blend all the cashew cream ingredients until smooth, in short bursts with a rest between, repeating until very smooth. Taste and adjust salt and flavor.
3. Drizzle oil over the dough and spread it. Divide into 12 to 14 portions and shape into small balls. Place them in a deep 9-inch pie dish or 9 by 9-inch baking dish, at least ½ inch apart, leaving more space in the middle. Freeze any extra balls wrapped in plastic wrap for later.
4. Let the balls sit in a warm place for 5 minutes. Pour a little cashew cream between the rolls, spread tomato or pizza sauce on top, and sprinkle with oregano.
5. Bake for 15 minutes, then remove from the oven.
6. Add roasted vegetables between the rolls if using. Pour more cashew cream over the rolls and between them. Reserve some cream for later. Add 1 tablespoon chopped basil and sliced jalapeño or olives on top.
7. Bake another 15 to 20 minutes, then rest the rolls for 2 minutes.
8. If there is enough cashew cream left, heat it in a pan over medium-low heat until thickened, stirring often to avoid lumps, then spoon dollops over the rolls. If only a little is left, drizzle it over the hot rolls.
9. Sprinkle with fresh basil, pepper flakes and 1 teaspoon extra virgin olive oil. Serve hot.

Summarized from Vegan Richa's video. Watch it for the details.

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