Step 1

Preheat the oven to 400 ºF.

Step 2

In a microwave safe bowl combine the cold vegan butter, minced garlic, garlic powder, and crushed red pepper. Microwave until the butter has melted, then set aside. Alternatively do this in a small saucepan on the stove.

Step 3

Divide the pizza dough into 16-20 pieces and shape each one into a small ball. Dip into the garlic butter and arrange around the edge of a large 12-inch cast iron skillet. Alternatively use a 12-inch cake pan or a 9x13 casserole dish.

Step 4

Cover the skillet and let the dough proof for 30 minutes.

Step 5

While the dough is proving, prepare the dip. In a blender combine all of the ingredients for the mozzarella sauce. Blend until smooth, pausing to scrape as needed.

Step 6

Pour the mozzarella sauce into a saucepan and add the vegan cream cheese and all of the herbs. Heat over medium-low, stirring frequently until the cream cheese has fully combined into the mozzarella sauce and the sauce is starting to thicken. Turn off the heat.

Step 7

Optional: Heat a small skillet over medium and add a little oil. Fry the vegan pepperoni for about 20-30 seconds on each side then remove from heat.

Step 8

After proving, bake the rolls at 400 ºF for 15 minutes, or until the dough is a pale golden.

Step 9

Pour the mozzarella sauce into the center of the skillet. Top with about 1/4 cup of vegan mozzarella, some of the vegan pepperoni, then top with the pizza sauce to cover the dip. Sprinkle another 1/4 cup of vegan mozzarella and top with the remaining vegan pepperoni.

Step 10

Brush the rolls with more vegan garlic butter and then pour any remaining garlic butter over top the dip.

Step 11

Cover the skillet with aluminum foil and bake at 400 ºF covered for 15 minutes. Uncover and bake another 10 minutes or until mixture is hot and bubbling. Enjoy warm!