"Cheesy" Italian Pizza Buns

By Lise-Anne Michel {Plum Planted}

Makes 2 dozen buns

Plant Based, Dairy-free, Refined Sugar-free, Oil-free.



1 3/4 c. water

2 T coconut oil (or applesauce for oil-free)

2 T raw unpasteurized honey

2 t. salt

2 t. italian seasoning

1 t. baking powder*

2 cloves crushed garlic

4 1/3 c. whole wheat flour (or all purpose) 

1 1/2 t. yeast


1/2 - 3/4 c. pasta sauce of choice**

Cashew parmesan

Italian Cashew Parmesan***:

1/2 c. cashews****

1 clove garlic

2 T nutritional yeast

1 t. basil

1 t. oregano

pinch of sea salt

NOTE: If an ingredient has a * beside it, please see "Recipe Tips" section below for more instructions.


1. Place dough ingredients in bread maker, in the order listed above.

2. Select dough setting, and push start.

3. When dough cycle is complete, roll out dough on a floured surface to form a large rectangle (approximately 29" in length.

4. In a food processor or high speed blender (I use the dry attachment of my Vitamix), combine all cashew parmesan ingredients and process until the consistency of parmesan cheese.

5. Spread pasta sauce onto dough surface, leaving about 1/2" from the edges without sauce.  Sprinkle cashew parmesan on top over entire surface.

6. Beginning at one of the long edges, carefully roll dough, forming a spiral shaped cylinder, like you would to make cinnamon buns.

7. Find the centre of the roll (I use a measuring tape), and slide a long piece of dental floss under it to this centre point.  Crisscross the dental floss over the roll to the opposite sides, and pull on both ends to slice.

8. Repeat step 7 with each of the two sections (thus creating 4 sections), and then again on each of the 4 sections (you should now have 8 sections total).

9. Divide the remaining 8 sections into 3 pieces each, using the dental floss method for slicing, to create 24 pizza buns.

10. Place pizza buns on 2 large baking sheets, with a dozen buns on each sheet.

11. Cover baking sheets with 2 dish towels and place in a warm place to let rise for one hour.

12. Preheat oven to 350 degrees and bake for 15-18 mins, or until lightly browned on top.

13. Remove baking sheets from over and transfer pizza buns to a cooling rack.

14. Serve warm or let cool.  Store remaining pizza buns in a zippered freezer bag in the freezer.

Recipe Tips:

*If you're using all purpose white flour, omit the baking powder altogether.

**The less sauce you use, the easier your pizza buns will be to work with, but they will be slightly dryer in the end.  I tend to use less sauce (although I rarely measure it), because I find if I put too much on, they become slippery and harder to work with and don't rise as well, but they will be a bit more moist in the end.  It's just a matter of personal preference.

***Alternately, you can use a store bought dairy-free cheese (my personal favourite is "Daiya" brand grated cheese.

****Next time I make these I'm going to experiment with some nut free options, as I know lots of schools now have a nut free policy.  It's not an issue for my kids, but I will try to find a nice replacement for those of you that may affect.  I'm thinking pumpkin seeds or hemp hearts would turn out nicely.  If someone else tries anything, please comment below and let us know how it turned out!