These little pizza twists make a fantastic snack, they’re easy to make and surprisingly low calorie too. But let’s get one thing straight, these pizza twists are not pinwheels. They’re made from a puff pastry sheet, not bread dough, and they’re twisted around like my Nutella pastry swirls recipe. They can be a little fiddly to make, but it’s worth it.
Nutritional Information
Each pizza twist contains 108 calories, 1.5g of fibre and 1.3g of protein.
Ingredient Choices and Substitutions
I made the last minute decision to use the vegan chorizo, and you can skip this ingredient if you’d rather go without. But I used the Squeaky Bean cooking chorizo.
If you’re not gluten intolerant, make this with regular puff pastry; it’s more consistent with how it performs when it comes to rising as it bakes.
I used Simply V Gourmet for this recipe – I find it melts brilliantly, perfect for a recipe like this one. As always, this recipe was made with the Jus Rol Gluten Free Puff Pastry. To the best of my knowledge, this is still the only gluten free puff pastry option readily available in most supermarkets.
How to store and keep
Keep any leftovers in an airtight container and keep them somewhere relatively cool and away from direct sunlight. They don’t need to be kept in the fridge.
Vegan Pizza Twists Recipe
Vegan pizza twists recipe with puff pastry, vegan chorizo, chilli flakes and basil.
This recipe is gluten free, dairy free and vegan friendly. It can be nut free depending on your choice of vegan cheese.
Vegan Pizza Twists Recipe
Ingredients
- 1 sheet gluten free puff pastry
- 2 tbsp tomato puree
- 50 g vegan cheese grated
- 40 g vegan chorizo finely chopped
- 1 tsp chilli flakes optional
- ½ tsp dried basil
- Extra 10g grated vegan cheese optional
Instructions
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Remove pastry from fridge at least 20 minutes prior to cooking to bring it to room temperature.
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Preheat oven to 200°c. Line a large baking tray with greaseproof paper.
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Unroll pastry sheet and cut it in half (vertically so you end up with two almost squares not two long rectangles).
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Spread the tomato puree along one half, leaving only a centimetre or so at the top and bottom. Sprinkle over the chilli flakes and dried basil, then add the vegan cheese and chorizo.
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Add the remaining half a sheet of pastry over the top, placing it as evenly as possible over the base layer. Press down the ends to try to keep it in place while you cut.
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Slice your pastry into 12 thin strips, vertically again.
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Holding both ends of the strip, try to twist it and roll the twist into a circle. This will probably end up a little bit messy and some of the cheese will likely drop out. If the pastry cracks at all while you’re twisting it, don’t worry. Do your best to roll it into a circle, and tuck one end securely in the centre of the twists.
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Place your prepared twists back on the greaseproof paper.
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When all 12 are ready, sprinkle any cheese that fell out as you were rolling (plus the extra, if using) over the top of the twists. Place the tray in the oven for 10-12 minutes until the pastry is golden and the cheese has melted. Leave to cool for a few minutes before transferring to a cooling rack. They’ll hold their shape better if the cheese has settled before you move them.
Serve and enjoy!
Until tomorrow,
Sophie
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