These vegan pizza pockets have been a hit for my family. Not only are they cruelty-free, they’re also the best pizza pockets ever!!
And they freeze exceptionally well, so I’ll usually double the recipe. One batch gets eaten right away and the other batch is placed in the freezer for a quick meal later. To reheat, I just toss one in the oven, put the timer on and walk away–my kind of meal!
The filling options are endless for these “mini calzones”. Add some olives for saltiness, maybe pineapple for sweet or jalapeños for spicy. Broccoli, spinach and artichoke hearts are all delicious ideas as well –so get creative!
I consider marinara sauce to be the foundation to a delicious pizza. In other words, to have the perfect pizza, you need the perfect sauce, and this marinara is it. I use this recipe for all my pizza creations–unless I’m making my BBQ style pizza.
This marinara sauce also doubles as a dip. If you don’t mind a chunkier marinara, then dip away! Otherwise, add it to a blender with a bit water and blend it up! Then use it for your pockets, bread sticks or even zucchini fries.
It really is the best marinara dipping sauce ever!
Serve as an appetizer
Vegan pizza pockets also make a great party appetizer. Simply divide the dough into 14-16 even pieces. Fill the pizza bites with marinara and your favorite pizza toppings!
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1 hrPrep Time
20 minCook Time
1 hr, 20 Total Time
Yields 8 pockets
5 based on 3 review(s)
2 ½ cups organic all-purpose flour
1 cup warm water
½ teaspoon coconut sugar or brown sugar
1 ½ teaspoon active dry yeast
¼ teaspoon sea salt
1 teaspoon refined coconut oil - melted
½ cup onion, chopped
1 garlic clove, minced
1 tablespoon organic refined coconut oil
1 6oz can tomato paste
1 8oz can tomato sauce
1 teaspoon oregano (full -do not level-)
½ teaspoon basil (full -do not level-)
½ teaspoon onion powder (full -do not level-)
¼ teaspoon garlic powder (full -do not level-)
¼ teaspoon coconut sugar
¼ teaspoon salt
1 small bay leaf
1 teaspoon vegan cashew parmesan (optional)
1 package organic mushrooms
1 medium organic onion
1 organic bell pepper
1 can olives, sliced
Marinara sauce, recipe above
Cashew parmesan or your favorite vegan cheese shreds
- Add the warm water and sugar to a large bowl and mix. Sprinkle the yeast over the water and let sit for about 10 min, or until the yeast is foamy and active.
- When the yeast is active, add in the salt and oil and mix.
- Now add a cup of flour to your bowl and mix well. Add the remaining flour, half a cup at a time, mixing until a dough forms.
- Take the dough out of your bowl and kneed on a floured surface for 5-7 min. (or you can skip this step and add everything to your stand mixer)
- Place the dough in a clean and oiled bowl. Turn the dough over and coat the other side in oil.
- Cover with a clean kitchen towel and place in a warm spot to rise for an hour. (I place my bowl in the oven with only the light on)
- While the dough rises, prep the sauce, veggies and parmesan.
- Chop the onion and garlic.
- Add the oil, onion and garlic to a sauce pan and sauté over medium-low heat, until translucent.
- Add in the remaining ingredients and mix well.
- Turn the heat to low, cover and let simmer for about 15-20 min.
- If needed, add water to achieve desired consistency. I prefer the sauce thicker for the pockets to prevent leakage, but for dipping I add a bit of water.
- Cook the mushrooms until they have released their moisture and are tender. Be sure to drain the liquid before adding to your pockets.
- In a separate pan, cook the onion and bell pepper until they are soft yet still have a slight crunch.
- Preheat your oven to 420º and line a baking sheet with parchment paper.
- Once your dough has doubled in size, place it on a clean surface and cut it into 8 equal pieces. (I use a knife and cut the dough like a pizza into 8 triangles)
- Form each dough piece into a ball, then roll them out.
- Add your filling to half of the flattened dough, leaving an edge to be folded closed.. Start with the sauce, then a sprinkle of parmesan, add your veggies and a few more sprinkles of parmesan. If using a vegan cheese shred, add to taste in place of the parmesan.
- Fold the empty side of the dough over your toppings and roll/fold the edges closed. (You may need to fold it about 2-3 times to make sure they are sealed)
- Place each pizza pocket on your baking sheet and brush the tops with oil and sprinkle with parmesan.
- Bake at 420º for 20-25 min.
- Cut in half and let cool before devouring.
❄To freeze❄ Skip the oil and parmesan toppings and bake for only 8-10 min. Let cool completely, then wrap in parchment paper and store in an air tight container in the freezer. To reheat, pre-heat your oven to 375º. Place the vegan pizza pockets on a baking sheet lined with parchment paper. Brush each pocket with oil and top with parmesan. Bake for 15-20 min or until heated thoroughly.
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