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Far be it from us to suggest that pizza isn’t utter perfection in its original form, but gosh there is something extra satisfying about sinking your teeth into a soft, chewy, easy-to-hold doughball full of cheesy-saucy goodness!

You will need

Makes 10


  • 3 1/4 cups plain flour or bread flour
  • 1 cup water
  • 3 teaspoons yeast
  • 3 tablespoons olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt


  • 1/3 cup pizza sauce
  • 1 cup vegan mozzarella-style cheese
  • 1/2 red capsicum, finely chopped
  • 1 cup mushrooms, finely chopped
  • 1/4 cup sun-dried tomatoes, finely chopped

To coat

  • 3 tablespoons olive oil
  • 1 teaspoon finely chopped fresh parsley or basil

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30 mins to prep

15 mins to cook

Step 1

Add all the ingredients to a large bowl and mix until it comes together. On a floured surface, knead the dough for 5 minutes or until it becomes smooth and stretchy. If the dough is too dry or sticky, add a little more water or flour and knead until it comes together.

Step 2

Place the dough in a bowl and cover with a tea towel. Set it aside in a warm spot for at least 1 hour or until the dough doubles in size.

Step 3

Divide the dough into around 10 equal balls. On a floured surface, roll out each dough ball into flat circles about 4mm thick.

Step 4

In the middle of each circle, add some pizza sauce, vegan cheese and vegetables. Lift the edges of the dough into the middle over the toppings and pinch the edges together.

Step 5

Place the pizza pockets on a lined baking tray (seam-side down). Cover the pizza pockets with a towel and set aside.

Step 6

Preheat oven to 200C (conventional) or 180C fan forced.

When the oven is ready, mix the olive oil and herbs in a small bowl. Brush the pizza pockets with the oil.

Step 7

Bake the pizza pockets for 15 minutes or until they are crisp and golden and the fillings have cooked through. Serve warm with additional pizza sauce.

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