These veggie pizza pinwheels are a fun and tasty snack! Loaded with colorful veggies and gooey cheese, they’re perfect for parties, lunch boxes, or a quick bite at home.
I love making these with the kids—they’re like little pizzas you can roll up! Just slice them and watch everyone grab for more. They disappear fast! 🍕
Key Ingredients & Substitutions
Egg Whites: The base of this recipe is egg whites, which keep it light and fluffy. You can use whole eggs if you prefer a richer flavor. If you need a vegan option, consider using aquafaba (the liquid from canned chickpeas) as a substitute!
Cheese: I love using mozzarella for a gooey texture and Parmesan for added depth. If you’re dairy-free, try cashew cheese or a vegan mozzarella alternative. Nutritional yeast also adds a cheesy flavor if you’re looking for a great substitute!
Veggies: This recipe is versatile! You can swap spinach for kale, or zucchini for mushrooms. Use whatever veggies you have on hand for a creative twist, but keep the textures in mind. Bell peppers and shredded carrots add a nice crunch!
Herbs and Spices: Dried oregano and garlic powder enhance the flavor beautifully, but feel free to add Italian seasoning or fresh herbs for a zestier approach. Basil from your garden could give it a summer vibe!
What’s the Best Way to Roll Those Pinwheels?
The rolling technique can be tricky, but here’s a simple way to get it right. After baking, let the egg and veggie sheet cool slightly—not too much, or it will crack when you roll!
- Carefully lift the edge of the parchment and start rolling from one side while keeping it tight but not too tight to avoid cracking.
- Use the parchment to help guide and shape the roll into a log, making sure the filling stays in place.
- Once rolled, chill it in the fridge for easier slicing. Chill at least 20 minutes to fully set.
Having patience when rolling will ensure nice round pinwheels that look great on your serving platter. Enjoy making these tasty snacks!
How to Make Veggie Pizza Pinwheels
Ingredients You’ll Need:
Base Mixture:
- 4 large egg whites
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Veggies:
- ¼ cup finely chopped spinach or fresh basil leaves
- ¼ cup finely shredded carrot
- ¼ cup finely chopped red bell pepper
- ¼ cup finely chopped zucchini
Extras:
- ¼ cup marinara or pizza sauce, optional for dipping
- Olive oil (to drizzle)
- Fresh basil leaves for garnish, optional
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-18 minutes to bake, plus an additional 20 minutes to chill in the refrigerator. In total, you will need about 45-50 minutes to whip these delicious pinwheels up!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat—this helps with easy cleanup later!
2. Mix the Base:
In a medium bowl, whisk together the egg whites, mozzarella cheese, Parmesan cheese, dried oregano, garlic powder, and salt until everything is mixed well and combined smoothly.
3. Add the Veggies:
Gently fold in the chopped spinach (or fresh basil), shredded carrot, chopped bell pepper, and zucchini. Mix just enough to distribute the veggies evenly without breaking down the egg whites. You want the mixture fluffy!
4. Spread and Bake:
Spread the mixture onto the lined baking sheet in a rectangle shape, roughly 8×10 inches, smoothing it out as evenly as possible. Bake in the preheated oven for about 15-18 minutes, or until the mixture is fully set and slightly golden on top.
5. Roll It Up:
Once baked, remove it from the oven and let it cool slightly, so it remains pliable. Carefully lift and roll the egg and veggie sheet tightly into a log using the edges of the parchment paper. This helps keep the roll tight.
6. Chill and Slice:
Place the roll seam side down on the baking sheet and chill in the refrigerator for at least 20 minutes to firm up. After chilling, use a sharp knife to slice the roll into 1-inch thick rounds.
7. Serve:
Arrange the pinwheels on a serving platter. Drizzle lightly with olive oil and sprinkle with fresh basil leaves if you like. These pinwheels can be served immediately or kept refrigerated. They are delicious with a side of marinara or pizza sauce for dipping!
Enjoy these tasty veggie pizza pinwheels as a fun snack or appetizer! They’re gluten-free and full of flavor, making them great for any occasion!
Can I Use Whole Eggs Instead of Egg Whites?
Yes, you can use whole eggs if you prefer a richer taste and a slightly different texture. Just keep in mind that it will add more calories and fat to the dish!
What Other Veggies Can I Add?
This recipe is very versatile! Feel free to add mushrooms, kale, or bell peppers. Just ensure the veggies are finely chopped to maintain the right texture when rolled.
How Do I Store Leftover Pinwheels?
Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or reheated in the oven or microwave!
Can I Freeze the Pinwheels?
Yes, you can freeze them! Wrap individual pinwheels tightly in plastic wrap and then place them in a freezer bag. They should be good for up to 3 months. Thaw in the fridge before serving!