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1
Place the yeast in a large mixing bowl.
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2
In a liquid measuring cup, measure out the 1-1/2 cups warm water, add the 2 teaspoons of maple syrup and stir.
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3
Pour the water/syrup mixture over the yeast and allow to sit 5 minutes or until yeast begins to bubble and turn foamy.
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4
Then add the olive oil and sea salt to the foamy yeast mixture.
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5
In a separate medium-sized mixing bowl combine the flour with the rosemary, thyme and garlic powder.
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6
Add the flour mixture 1 cup at a time to the yeast mixture being sure to fully incorporate it.
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7
Turn the dough out onto a floured surface and knead 5 minutes or until smooth and elastic.
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8
Place the dough into an oiled bowl and turn to coat.
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9
Cover with a dish towel and let rise in a warm place for 1 hour, until doubled in size.
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10
Once the dough has risen, punch it down and place it onto a floured surface and preheat the oven to 400F.
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11
With a rolling pin, roll the dough into a large (roughly 15x12 inch) rectangle.
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12
Spoon the tomato sauce or pizza sauce onto the dough and spread it out until evenly distributed.
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13
Top with the grated mozzarella cheese and then sprinkle with vegan parmesan cheese.
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14
With a pizza slicer, slice the pizza length-wise into 10 equal strips.
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15
Roll each pizza strip as you would a cinnamon roll, tucking the last few inches of the dough underneath the pizza roll to help hold it together.
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16
Press each pizza roll down slightly and place on a parchment lined baking sheet (you may have to use two baking sheets and bake each batch of rolls separately).
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17
Bake the rolls at 400F for 18-20 minutes, until lightly golden and cheese is melted.
