You're sure to love this oil free vegan stromboli! Load it up with your favorite pizza toppings, roll it, and bake to a golden perfection. It's wonderful for dinner, or as a party or game day appetizer.
In a large bowl, stir the yeast and sugar into the water and let sit for 10 minutes to let the yeast proof.
Add the flours and the salt to the bowl and stir into the yeast mixture until combined.
Knead the dough for about 5 minutes, until it is no longer sticky.
Return the dough to the bowl, cover the bowl with plastic wrap, and set in a draft free area. Allow the dough to rise for about an hour, until doubled in size.
While the dough is rising, prepare your filling ingredients.
Make the Stromboli
Roll the dough out into a 12 x 15 inch rectangle on a piece of parchment paper.
Spread a thin layer of pizza sauce onto the dough, leaving a 2 inch border at the top, and a 1 inch border around the other three sides.
Layer on your vegan cheese, vegan meat substitutes, and vegetable toppings of your choice. Do not go overboard on the toppings, or you will not be able to roll the dough.
Roll up the dough as you would for cinnamon rolls or a jelly roll, tucking in the ends.
With a sharp knife, cut about 4 slits in the top of the Stromboli to allow for venting.
If desired, brush the top with aquafaba and sprinkle with Italian herbs.
Bake at 400° F for about 25 minutes, until it is golden brown.
Allow the Stromboli to sit for about 5 minutes before slicing. Serve with extra pizza sauce, if desired.
It's best not to use high water content vegetables like tomatoes in the filling. The excess moisture will prevent the dough in the center of the stromboli from completely cooking, and will turn out doughy.