these stuffed protein pizza bagels are filled with veggies, tofu, sauce, and vegan cheese. packing in over 40g plant protein they are so delicious.
the inspiration
I am always looking for new and fun ways to eat carbs but making them high protein. I have made High Protein Bagels, High Protein Bread, High Protein Pizza, so I figured let’s make a stuffed bagel.
Growing up being an Italian-American in NY we ate from pizzerias a lot. Something I always loved is all the sorts of stuffed breads, rolls, calzones etc. So, this recipe is reminiscent of those things but packing in lots of plant protein!
the ingredients
- Vital Wheat Gluten: this will add protein and texture into our Stuffed Protein Pizza Bagels. Vital wheat gluten is not just great for making seitan with, it is great for adding into breads and cakes. I do not have a substitute for this, as it is where most of the protein is coming from.
- Bread Flour/All Purpose Flour: to balance out the vital wheat gluten and make sure this actually comes out like bread and not seitan we are going to use all purpose or bread flour. Either work fine for this recipe I just prefer bread flour in general so that is what I use.
- Baking Powder: this will be our leavening agent to give the bagel nice fluff and chew.
- Apple Cider Vinegar: this helps to make the baking powder rise better because acid plus baking powder creates a chemical reaction. You can try using white vinegar or lemon juice in its place if you need to.
- Salt and Garlic Powder: will add flavor to the dough.
- Fava Bean Tofu: I love fava bean tofu as it is higher in protein. You can use a super firm tofu here. It will alter the macros but as long as you don’t care it is fine, slightly less protein and slightly higher calories.
- Marinara Sauce or Pizza Sauce: I like to use Rao’s Marinara sauce for just about everything. You can use homemade or anything else you like.
- Vegan Mozzarella: I like to use either Violife or Follow Your Heart shreds!
- Vegetables: to give this a bit more of a substantial filling I used broccoli, bell pepper, and onion. You can add in any vegetables you like.
- Olive Oil: after baking I brushed them with a little oil but this is optional.
how to make the stuffed protein pizza bagels
- In a large bowl combine the vital wheat gluten, all purpose flour, salt, baking powder, water, and apple cider vinegar to make a dough.
- Divide the dough into 4 balls.
- Sauté the veggies and tofu for 5 to 7 minutes. Until fragrant.
- Flatten the dough out into a circle with your hands. Add about 1 ½ tablespoons of sauce to the dough. Add about ¼ cup of the filling.
- Then, add about a teaspoon of vegan mozzarella on top.
- Wrap the dough around the fillings. It is okay if there are some holes or gaps. The dough will puff up when it bakes.
- Bake in the oven at 425°F for 20 to 25 minutes, until golden brown.
how to serve the stuffed protein pizza bagels
Once they are done baking you will remove them from the oven. I decided to brush them with a little oil and sprinkle with garlic powder and onion powder on top. You don’t have to do that step if you don’t want to.
If you want to serve them with warm sauce for dipping that would be delicious.
You can also add some vegan parmesan on top if you like as well. That would be a fun addition.
more high protein recipes
why you’ll love this recipe
If you are like me and you love bread, pizza, carbs but you want things to be higher in protein this is for you. You will love how easy the recipe is to make and how fun it is to customize.
You can really add in any vegetable or filling you like. You can play around with difference sauces like buffalo sauce, barbecue sauce, a creamy tomato sauce. There are so many options.
I was so excited to grab these out of the fridge all week long. They really are so delicious, easy to warm up, and so fun to eat.
stuffed protein pizza bagels faq
Is this recipe allergy friendly?
It contains gluten. Unfortunately, there is no way to make this recipe gluten free. I do have a seperate high protein gluten free bagel recipe you can try to use. It does not contain nuts or soy.
How long will these last in the fridge?
They will last up to 4 days in the fridge. You can warm them up in an air fryer, oven, or microwave.
Can I freeze them?
While I did not try, I do believe freezing them after baking would work fine. You can them warm them up in the oven.
Where do I find vital wheat gluten?
You can either find it online or in health food stores like Whole Foods.
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Stuffed Protein Pizza Bagels
Ingredients
- 1 cup+ 2 ½ tablespoons vital wheat gluten
- 1 cup + 1 ⅓ teaspoon all purpose or bread flour
- 1 teaspoon salt or alter for the amount you prefer
- 1 ⅓ teaspoon baking powder
- 1 ⅓ teaspoon apple cider vinegar
- 1 cup water
- 3.5 ounces tofu I use fava bean tofu but you can also use soy tofu
- 3 tablespoon chopped broccoli
- 3 tablespoons chopped bell pepper
- 3 tablespoons chopped onion
- ⅓ cup marinara sauce
- ¼ cup vegan mozzarella
- 1 ½ teaspoons olive oil
Instructions
- Preheat oven to 425°F (218°C).
- Sauté the chopped veggies and tofu in a small pan. I sprinkled with a little garlic powder and salt to give flavor about ½ teaspoon garlic powder and ¼ teaspoon salt. I opted to add in 1 teaspoon of water and just cook on the stove over medium low heat. Just until the veggies are fragrant and tofu is a little browned.
- Meanwhile, prepare the dough. In a large bowl combine all the dry ingredients: flour, vital wheat gluten, baking powder, salt. If you would like to add in additional seasonings like garlic powder, onion powder, etc add in now as well. Then add in the apple cider vinegar and water. Mix together until you get a sticky, dough.
- Line a baking sheet with a silicone mat, it makes it easier to use this than parchment paper but if you need to use parchment paper you can.
- Divide the dough into 4 balls. You can lightly flour the silicone mat or parchment paper. Take one dough ball and flatten it with your hands into a circle. This is why I think a silicone mat works better as it may stick to the parchment paper too much.
- Then, add in about 1 tablespoon of sauce (15-20g) and spread it around, around 3 tablespoons of the filling (45 to 50g), and about 1 to 2 teaspoons of the vegan cheese (5-10g). Then use your hands to pull the sides of the dough up and around to make a ball. Flip it over. If there are are any small holes it will be okay the dough bakes up very fluffy. But if you have any giant rips be sure to fix them. It may look a little messy but they bake up fine. Repeat with the rest of the ingredients.
- Bake for 20 to 25 minutes depending on your oven. Until the dough is browned.
- After baking you can brush with oil if you like. I also sprinkled some garlic powder and dried parsley on top.
- Then, you can enjoy. Serve with additional sauce if you like.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- I do suggest using a kitchen scale and metric ingredients to make this recipe as opposed to the US customary.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Love these! I was sad when I ate the last bite. Next time I’m going to try and make a cheese sauce to put in the middle. It’s also great to get so much protein ! Thanks for sharing this great recipe!
Yay I am so glad you enjoyed it Shelley!!! I totally understand I felt the same haha!!
I did noosh instead of vegan cheese and loved this. it takes a little practice to make the balls 🙂
So glad you enjoyed them Ellen!! thank you for trying it. Ahh yes the good thing is the dough bakes up so much it definitely doesn’t need to be perfect!
I just made these today and they were phenomenal! I was skeptical about the high protein bread, but the texture is spectacular!✨Will definitely make again
Yay I am so so glad you enjoyed them. Thank you for trying it out Kristin!! 🙂
This was delicious! I used your tofu sausage and diced up some bell peppers and onions! I don’t have a silicone mat but I absolutely see why it would be more helpful in this recipe. I will say I’m SO glad I watched your YouTube video on this first because I think I would’ve had a breakdown with the dough ripping when trying to close it. I’m excited to see what other flavor combos I can create with this!
Hi Paige! Yay I am so glad you enjoyed this recipe. Ahhh yes I know I am so glad you did too because I really didn’t want people to panic if there were little holes. Thank you so much for trying it and the kind words 🙂
where did you get the barbie baking sheet?
It had gotten sent to me in a PR package last year!
Made this for breakfast this week and it was a great staple to have. It was so easy to throw together and was also really satiating. Highly recommend and will remake!
yay so happy you enjoyed them!! thank you so much for trying it out!!!