Easy Plant-Based Pizza Scrolls: A Fun Weekend Recipe for the Whole Family

There’s something really special about cooking with your kids on a weekend — the sticky fingers, giggles, and proud smiles when they taste something they helped create. One of my favorite recipes to make with little ones is Plant-Based Pizza Scrolls. They’re soft, cheesy (without the dairy), flavorful, and easy enough that kids can help with almost every step.

These scrolls are great for a weekend lunch, picnic snack, or to pop into lunchboxes during the week. And the best part? You can load them up with whatever veggies and toppings your family loves most. They’re completely customizable, so everyone gets to make their own scrolls just the way they like them.

Let’s get rolling — literally!

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Serves: 4-6

Ingredients

For the dough:

• 2 cups self-raising flour (plus extra for dusting)

• 1 cup unsweetened coconut yogurt (or any thick plant-based yogurt)

• A pinch of salt
  

For the filling:

• 1/2 cup pizza sauce or tomato paste

• 1 ½ cups shredded plant-based cheese (choose a good meltable brand)

• 1/2 cup finely chopped baby spinach

• 1/2 cup diced red capsicum

• 1/2 cup finely chopped mushrooms

• 1/4 cup sliced black olives (optional)

• A sprinkle of dried oregano

• Cracked black pepper to taste

Method

1. Make the dough
In a large mixing bowl, combine the self-raising flour and salt. Add the coconut yogurt and stir with a spoon until a dough starts to form.

Turn the dough out onto a floured surface and knead gently until smooth and soft. If it’s a little sticky, just sprinkle on a bit more flour.

Fun tip for kids: Let them help knead! It’s like edible play dough and a great way to get them involved.

2. Roll it out
Roll the dough into a large rectangle about 1cm thick.

3. Add the toppings
Spread the pizza sauce all over the dough, right up to the edges. Then sprinkle with plant-based cheese and arrange the veggies — spinach, capsicum, mushrooms, and olives — evenly across the top. Add a pinch of oregano and some cracked black pepper.

4. Roll and slice
Carefully roll the dough up from one long side to make a log shape. Use a sharp knife to slice the log into pieces around 2-3cm thick.

5. Bake
Place each scroll flat onto a lined baking tray, giving them space to spread. Bake at 180°C (350°F) for around 20 minutes, or until golden and melty.

6. Cool and enjoy
Let them cool for a few minutes (if you can wait!) and enjoy warm. They’re also great cold for lunchboxes or snacks the next day.

Easy Variations:

• Plant-based Hawaiian: Add small pineapple pieces with dairy-free cheese and smoked tempeh strips.

• Green goodness: Use pesto (dairy-free) instead of pizza sauce and top with zucchini ribbons and fresh basil.

• Spicy veggie: Add a little chili flakes for grown-ups who like a bit of heat!

Making pizza scrolls has become a little weekend tradition in our house — the kids love getting creative with toppings, and I love that they’re learning kitchen confidence while we all enjoy something delicious (and plant-based!). Plus, the leftovers, if there are any, make school lunches exciting.

Kids will love being hands-on fun with kneading, rolling, and sprinkling toppings. Plus, they can design their own scroll flavors and feel proud of what they make.

So grab the rolling pin, put on some music, and have fun making a batch of these plant-based pizza scrolls together. Cooking with kids is messy, fun, and delicious — just the way it should be.