vegan pizza pocket recipe

Vegan Deluxe Pizza Pocket

This vegan deluxe pizza pocket is literally even better than the original, frozen version from our childhood! With vegan pepperoni, Daiya cheese, and garlic butter topping, these pizza pockets are flaky, soft, and so cheesy! It looks like a fancy calzone, and tastes like a delicious and nostalgic pizza pocket!
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Yields2 Servings
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins


Italian Pizza Dough
 2 ½ cups Flour
 1 tsp Salt
 1 tbsp Italian Seasoning
 1 tbsp Garlic Powder
 1 tbsp Oregano
 1 tbsp Parsley Flakes
 1 cup Warm Water
 2 tsp Yeastone packet
 1 tbsp Oil
 1 tsp Sugarcoconut or brown
Garlic Butter Topping
 2 tbsp Vegan Butter
 1 tsp Garlic Powder
 1 tbsp Parsley Flakes
 2 tsp Oregano
Deluxe Pizza Pocket
 ½ Ball Italian Pizza Doughone full ball makes 4 calzones
 1 cup Pizza Sauce
 ½ cup Green Pepper
 ½ cup Onions
 12 Slices Yves Veggie Cuisine Meatless Pepperoni
 1 cup Daiya Mozzarella Cutting Board Shreds
 2 tbsp Garlic Butterfor topping


Italian Pizza Dough

In a large mixing bowl, combine warm water, yeast, oil, and sugar. Let the yeast activate for 10 minutes.


In a separate bowl, mix together flour, salt, Italian seasoning, garlic powder, parsley flakes, and oregano.


Add flour mixture to water mixture, knead until ball forms.


Place dough in an oiled mixing bowl, cover, let rise in a warm place for an hour to an hour and a half.


Once the dough has roughly doubled in size, punch it down and knead it into a ball again.


Cut the dough in half, or quarters, depending on how large you want your calzones. The calzones pictured are each one-quarter of the dough.

Garlic Butter Topping

In a small bowl, combine vegan butter, garlic powder, parsley flakes, and oregano.

Deluxe Pizza Pocket

Preheat oven to 425.


Spread dough into a small circle (approximately 9") on a parchment paper-lined baking sheet.


Top each pizza crust with half the pizza sauce, half the cheese, and half the green peppers and onions.


Add a layer of Yves pepperoni slices to the top.


Fold pizza crust in half, pinch the edges so it's sealed.


Twist the edges if desired. This helps it stay together better, and it looks cute!


Coat the tops of the pizza pockets generously with the garlic butter mixture.


Sprinkle more parsley flakes and oregano over the pizza pockets.


Bake at 425 for 20 minutes. Serve with more pizza sauce to dip!



The Italian pizza dough recipe makes four small 9″ pizzas or two large 15″ pizzas. For this pizza pocket recipe, I used half the dough to make two pizza pockets.


You can refrigerate the leftover dough to use the next day, or freeze for a month. To thaw the pizza dough, place sealed dough in a large bowl of warm water for an hour.


We used Daiya Mozzarella Cutting Board Shreds in these pizza pockets. It’s a good pizza cheese and melts into the sauce pretty well. My favorite vegan cheese will forever be Follow Your Heart Pizzeria Blend, but Daiya is nice for a change too!


For a classier pizza pocket filling, try my Homemade Tofu Ricotta Cheese instead of store-bought shreds!


Yves Veggie Cuisine Meatless Pepperoni was the star of the show here. The vegan pepperoni really made these vegan pizza pockets taste exactly like the childhood classic, Pillsbury Deluxe Pizza Pops!


I highly recommend using the garlic butter topping on these pizza pockets! It gives them a nice, flakey and buttery texture just like real pizza pockets! Without the butter topping, the crust would get hard and crisp rather than soft and tender… as pizza pockets should be!


If you don’t love garlic, you can skip on the garlic powder and just use a butter and herb mixture for the top! As long as it’s topped with butter, the texture should be great!


More Pizza Recipes:


If you make this recipe let me know on Instagram @chickpeaexpress by tagging or messaging us! Or comment below and let me know what you think!





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