Vegan Pepperoni Pizza Sliders

5 from 1 vote

These easy and delicious vegan pepperoni pizza sliders made with our vegan Hawaiian rolls are just the meal that you've been wanting! Perfect for lunch, dinner, or a special occasion.

Prep Time10

Cook Time15

Rise Time1 30

Total Time1 55

Course: Appetizer, Main Course

Cuisine: American

Servings: sandwiches

Calories: 215kcal

Author: Andrew Bernard

Ingredients

For the Hawaiian Rolls

1 ½ cups pineapple juice
1 teaspoon vanilla
3 ½ - 4 cups flour (we prefer bread, can use all-purpose or whole wheat - see post for details)
2 tablespoon potato starch
1 package instant yeast (1 package = equals 2 ¼ tsp)
¼ cup brown sugar
1 teaspoon salt
⅓ cup vegan butter, divided

For the Pepperoni Sliders

8 slices vegan cheese, room temperature (we use Chao, see post for more ideas) [double if you want it even cheesier]
4.2 oz vegan pepperoni (we use 1 package of Yves Pepperoni. Sub for thinly sliced homemade seitan pepperoni)
1 cup pizza sauce
¼ cup vegan butter, melted
3 cloves garlic, minced
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
⅛ teaspoon salt (more to taste)
⅛ teaspoon pepper (more to taste)
⅛ cup dairy free parmesan
fresh basil, chopped for garnish, Optional

Instructions

For the Hawaiian Rolls

Combine the pineapple juice and vanilla Set aside.
In a stand mixer, whisk together 3 ½ cups flour, potato starch, yeast, brown sugar and salt.
Add in the pineapple juice mixture.
Let stand mixer go until dough has come together and easily coming off sides. Will be a little sticky.
Place dough on a lightly floured surface and sprinkle with some flour on top (enough for it to not stick to your hands). Form dough into a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
*If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
Once doubled, punch down dough and then pull off pieces into 16 even sizes.
(We prefer to weigh the whole ball and then divide by 16 to ensure as even as possible).
With each piece, fold sides under and roll into balls.
Place each ball, seam side down, into a greased or parchment lined 9×13 baking pan.
Cover pan and let rise for another 30 minutes.
*After this rise, you want the dough balls to be touching each other. If they are not touching, give them a little bit longer.
Preheat the oven to 375 degrees while rising this second time.
Using ⅓ cup of melted butter, brush each roll liberally.
Put into oven and bake for 15 minutes or until golden brown.
Remove from oven. Let cool for 10 minutes.

For the Pepperoni Sliders

Slice the sliders in half.
Quarter each slice of cheese.
Layer the sliders with 1 tablespoon pizza sauce, 1 quarter cheese, 3-4 slices vegan pepperoni, another quarter of cheese.
Put the tops back on.
Repeat until all sliders are made.
Whisk together the melted butter, garlic, Italian seasoning, garlic powder, salt and pepper.
Brush half the sauce evenly across all sliders.
Bake at 350 degrees for 15-20 minutes or until top are golden brown.
Remove from oven. Add the vegan parmesan to the remaining garlic butter mixture and brush the rest on top of the sliders.
Top with fresh chopped basil if desired.
Let cool for a few minutes and then serve.

Notes

*If you do not have a stand mixer, use a spatula, fold until mostly combined. Sprinkle a little more flour on your surface and knead for 5-7 minutes.

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition