Get recipes, tips and all kinds of cheezy goodness
delivered right to your inbox.
Recipe by Lauren Toyota - hotforfood
Vegan Pizza Pockets are made from pre-made pizza dough and Daiya Mozzarella Style Shreds. This plant-based recipe also includes pasta sauce, mushrooms, green pepper, basil, green onion and chili flakes. Deliciously dairy-free, Vegan Pizza Pockets are ready in 20 minutes or less.
Pre-heat your oven to 450F.
Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface. Cut the ball in half and each half into thirds, for a total of 6 smaller balls of dough.
Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7”-8” wide. It doesn't have to be a perfect circle or oval, as long as you can tell that folding it in half will look relatively like a half-moon shape.
Place 1-2 tbsp of pizza sauce on the surface of the dough with a spoon and leave about a 1/2” of space from the edge of the dough. Place your toppings on one half of the sauced part of the dough. Try to have a bit of Daiya Mozzarella Style Shreds on the bottom and the top.
Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the pocket. Then take a fork and press the prongs of the fork into the folded and pinched edge as extra reinforcement to stay closed. Watch the video above for a full step-by-step of this process.
Lightly oil a baking sheet with about 1 tbsp of olive oil. Place finished pockets on the baking sheet and brush each with another tablespoon of oil on the surface and the edges of the pocket. Bake for 15-18 minutes until crispy and golden brown on the edges. Once baked, let the pockets sit for a few minutes before serving or cutting in half.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.