This recipe for vegan spinach pinwheels is made with garlicky, sautéed spinach and gooey vegan mozzarella. Rolled in a homemade pasta dough, this recipe is inspired by the spinach pinwheels I used to get at the local pizzeria.
After college, I spent some time working at the local neighborhood liquor store. The job had its ups and downs but there was one highlight that I could always look forward to. During my lunch break, I would run to the pizzeria across the street and order myself a slice of pizza and a spinach pinwheel. Piping hot, gooey mozzarella cheese and garlicky spinach wrapped in fresh, soft pizza dough and baked in a giant authentic pizza oven. Mmmmmm… it was the most simple and satisfying lunch.
I’ve missed those pinwheels ever since moving out to Colorado. Pinwheels aren’t really available around here, at least I haven’t seen them. Anyway, they weren’t vegan and neither was I at the time. So of course I had to figure something out. That’s where these Vegan Italian Spinach Pinwheels come in.
This recipe is simple to make. It starts with an easy pizza dough recipe consisting of yeast, water, flour, sugar, salt, and olive oil. Once you have your dough made, you can start sautéing spinach and garlic together in a little bit of olive oil until the spinach is wilted and the garlic is fragrant. Spread this mixture onto rolled out dough and sprinkle vegan mozzarella cheese on top. I called for this recipe to have 1 cup of vegan mozzarella, but honestly – add as much as your heart desires ❤
Roll the dough up, jelly-roll style, starting with the long side. Cut into even rounds and place onto a cookie sheet. Let the dough rise for another 15 minutes and bake at 425°F (220°C) for 15-20 minutes. Serve with your favorite vegan marinara dipping sauce.
HOW TO MAKE VEGAN ITALIAN SPINACH PINWHEELS IN LESS THAN 1 MINUTE:
Cheesy, Garlicky, Italian Spinach Pinwheels. Pizza dough deliciously rolled with Vegan Mozzarella and Sautéed Spinach.
- 2 teaspoons active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 2 1/2 cups all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon olive oil
- 4 cloves fresh garlic, minced
- 2 cups fresh spinach
- 1 cup vegan mozzarella cheese
Mix yeast in warm water and stir to dissolve. Activate yeast for about 10 minutes or until frothy.
Add flour, salt, and sugar to a large bowl and whisk to combine. Add olive oil and yeast + water mixture and mix with a spoon until well-combined. As the mixture starts coming together, use your hands to combine and slightly knead into a smooth dough ball.
Place dough in a lightly greased bowl and roll it around to lightly cover the dough in the oil. Cover the bowl with a clean towel and set aside in a warm area to rise until doubled (about one hour).
Once doubled, sprinkle flour on a clean counter and knead dough for 5 minutes, using the quarter-turn method, until smooth and elastic.
Lightly sprinkle a clean countertop with flour. Divide dough in half. Using a rolling pin, flatten dough into a rectangular shape. Repeat with other half.
In a large frying pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the spinach by the handful and toss with tongs until it wilts, 3 to 5 minutes. Season with salt and pepper. Evenly spread spinach and garlic mixture onto rolled dough. Sprinkle vegan cheese.
Starting with the long end, roll the dough up, jelly-roll style. Using a sharp knife, slice the dough into even rounds.
Spray or brush a large cookie sheet with oil and place the pinwheels, facing up, evenly on the sheet. Set the cookie sheet aside for another 15 minutes in a warm area to let the dough rise a bit more.
Meanwhile, preheat your oven to 425°F. Bake pinwheels at 425°F for 15-20 minutes or until the tops and edges start getting golden brown.
Remove from oven and brush with olive oil. Let cool slightly. Enjoy warm, dipped in your favorite marinara sauce.