A fluffy breadstick, filled with gooey vegan mozzarella and topped with a delicious vegan garlic butter. sauce These were inspired by the Little Caesar’s stuffed crazy bread.
I have seen the commercial for Little Caesar’s stuffed crazy bread probably 100 times. So I figured that was my sign to make a vegan version. I haven’t ever had the real version but trust me, these are definitely better. Homemade dough makes these breadsticks super light and fluffy and I could actually swim in the vegan garlic butter sauce. They are not hard to make but do require some proofing time, so you will have to be a little patient with them. I love making homemade dough but if you prefer you can always use a store-bought pizza dough and skip the proofing all together making this a much quicker process.
Let’s talk vegan mozzarella. For this recipe I used Trader Joe’s vegan mozzarella shreds. They are one of my favorite and they definitely melt the best out of most that I have found. Just be sure to use a brand you really like and find reliable, I know we all have our favorites. I also really like Follow Your Heart, Whole Foods 365 vegan cheese and the Daiya cutting board shreds. I also think you could use my homemade vegan mozzarella recipe for these as well. I didn’t test it but it should work fine. You can also always leave the cheese out and just make them plain.
These breadsticks are rather large. If you prefer smaller breadsticks you can always divide the dough into more balls in the beginning. I made 8 breadsticks with this and they can also be frozen and reheated. I think these are great for a side dish with dinner or just a snack. Either way I guarantee they will be something you love.
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Veganized Little Caeser’s Stuffed Crazy Bread
Equipment
- Rolling Pin
Ingredients
- 3 cups all purpose flour (360g)
- 1 packet instant yeast (2 ¼ teaspoon [7g])
- ½ teaspoon salt
- 1 tablespoon organic granulated sugar
- 2 tablespoons vegan butter melted
- ¾ to 1 cup 1 water (180ml to 240ml)
- 1 ¼ cup vegan mozzarella shreds (140g)
- 2 tablespoons nondairy milk unsweetened and unflavored
Vegan Garlic Butter Sauce
- ¼ cup vegan butter (44g) melted
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Pinch red pepper flakes
- 2 tablespoons vegan parmesan grated
Instructions
- Pour the flour into a large bowl. Stir with a whisk or sift to remove any clumps. Add the yeast and mix together with a spoon. Then pour the sugar and salt in and mix together. Note: if you only have active dry yeast proof the yeast according to package directions with ¾ cup of warm water and the sugar.
- Pour in the melted vegan butter and ½ cup of water. If using the active dry yeast add that in now. Mix with a spoon until a shaggy dough forms. Gradually add in more water as necessary while mixing. I used ¾ cup of water when I made this but different weather and locations can require you to use more or less water depending on the humidity in the air. Then knead the dough with clean hands in the bowl and once it is starting to form a ball turn it out onto a clean surface. Knead for 5 minutes or until the dough has formed a smooth ball. Set it aside for 5 to 10 minutes for the gluten to relax.
- Using a knife, cut the dough into 8 even pieces.
- Using a rolling pin, roll the dough out into about 7 inch long ovals. This does not have to be perfect. If you find it is sticking, you can sprinkle some flour. Then place about 2 tablespoons of the vegan mozzarella shreds down the center of the oval.
- Fold it over to seal the cheese in roll it up. Roll the ends in as well and try to pinch the seams together as best you can. Repeat until all are made.
- Place on a lined rimmed baking sheet and cover with a kitchen towel. Lightly brush with the nondairy milk. Let them proof for 45 minutes. They will get a bit bigger and puffier.
- Preheat the oven to 425°F (218°C).
- Once the oven is preheated and dough is done proofing place in the oven. Bake for 9 minutes at 425°F (218°C) then lower to 375°F (190°C) for 2 more minutes. The breadsticks will be golden brown and some cheese may have oozed out, but that is okay.
- While they bake prepare the vegan garlic butter sauce by combining all the ingredients in a bowl.
- Once the breadsticks are done brush with the vegan butter and enjoy warm.
Video
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Ok please go ahead and ship these to me! 🙂
I wish I could!!
Ooohhhhh, they turned out perfectly! (I used the violife grated mozarella and subbed the dried parsley with fresh basil.) Thanks for the recipe 🙂 I can’t wait to make them again.
aw yay! thank you so much Sara, so happy you enjoyed them!! <3
Haven’t made since I have questions — if I wanted to make a big batch, could I just double your entire recipe? And when would be a good time to freeze them if I wanted to store them? Should I freeze them after they’ve been baked and cooled or should I freeze before baking? Thank you in advance!
Hi Amber, yes if you wanted to make a double batch you would just double the recipe you could also make them half the size and make smaller ones but end up with double the amount of smaller ones. You can freeze them after baking that way you just need to heat them up when you want to enjoy them! Hope you enjoy if you make them 🙂
Happy to report that this came out perfect! The only thing I changed was use real garlic instead of garlic powder (I have Filipino blood, we’re big on garlic lol). I did double the recipe like I asked, but I haven’t tried freezing them since we finished everything LOL thank you so much and more power to you!
aw yay! I am so happy you enjoyed them Amber!!
Question, can I store them in the fridge after forming and then allow to proof on the counter an hour or so before baking? Thank you!
I wouldn’t they need to proof in a warm space, the fridge will stop the proofing process!
Delicious
Thank you
My favorite is your lentil stew in the crockpot
I make bread bowls and serve it in them.
Hi Margie! oh yay I am so glad you like them thank you so much!!!