Seitan Pepperoni and Pizza Recipe

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Seitan Pepperoni and Pizza
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Ingredients:

Directions:

  1. Preheat oven to 350°F Mix dry ingredients in a mixing bowl. Mix all wet ingredients in a separate mixing bowl. Make sure to mix the wet ingredients well so that they can be easily incorporated into gluten. An easy way to make sure peanut butter mixes with water is to heat both up in the microwave for a minute. This softens the peanut butter enough to mix with the water.
  2. Pour the wet mixture into the dry, stirring well; I use a Kitchen Aid mixer with the paddle attachment. Remove from the bowl and knead for a few extra minutes. You want to make sure that all your ingredients are evenly distributed. Tip: once you mix water or any liquid with your gluten you will not be able to add anything else to the mixture. This is why it is important to have all of your wet ingredients mixed together prior to adding them to your gluten mixture.
  3. Roll the mixture into a log shape and cut in half so that you have two shorter pieces. Normally I will cut this recipe into four equal pieces so they are more like snack sticks. Once you have created your logs tightly roll them in aluminum foil, shiny side inches Make sure to use lots of foil because your seitan logs will try to expand in the oven and they will, I have done it, explode out of the foil. Seal the ends by twisting and pushing in to compact the seitan even more. You want to make a tight seal. Place logs lengthwise on oven racks and bake for 1 hour, turning over after 30 minutes. Undercooked seitan will be gummy and rubbery in the middle so take it out after an hour, cut it in half and take a taste-test piece or just touch it with your finger.
  4. Remove from oven and place on wire rack to cool. You do do not need to unwrap them from their aluminum foil prisons to store them in your fridge. If you want to thinly slice them you will need to do this before placing them in the refridgerator. Refridgerating them makes it impossible to thinly slice. I have only had success using my food processor when attempting to make a thin slice. Anything manual just crumbles the seitan. My friend thinks a mandolin will work but I have been too thrifty to purchase yet another cutting tool.
  5. The crust for this pizza came from Whole Grain Breads by Peter Reinhart. It is one of the best whole wheat pizza crusts I have ever used. Normally whole wheat pizza dough is too sticky, but this recipe produced a crust that was easy to work with. It had great gluten structure without having to add vital wheat gluten. I was even able to throw the pizza. Oh, how I love to throw pizza into the air and catch it again.
  6. Toppings on pizza:
  7. Half can of tomato paste (I didn’t add spices to the sauce because most of the flavor of the pizza will come from the cheese and the pepperoni).
  8. Spinach.
  9. Chopped tomato.
  10. Mushroom.
  11. Provolone.
  12. Mozzarella.
  13. Shredded Parmesan.
  14. Seitan pepperoni.
  15. I pre-baked my crust for two minutes at 550F and then baked for another nine minutes with all of the toppings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 364.27 Kcal (1525 kJ)
Calories from fat 72.33 Kcal
% Daily Value*
Total Fat 8.04g 12%
Sodium 483.2mg 20%
Potassium 151.53mg 3%
Total Carbs 24.48g 8%
Sugars 1.96g 8%
Dietary Fiber 5.34g 21%
Protein 52.53g 105%
Vitamin C 2.8mg 5%
Iron 4mg 22%
Calcium 108.4mg 11%
Amount Per 100 g
Calories 313.44 Kcal (1312 kJ)
Calories from fat 62.24 Kcal
% Daily Value*
Total Fat 6.92g 12%
Sodium 415.78mg 20%
Potassium 130.38mg 3%
Total Carbs 21.07g 8%
Sugars 1.69g 8%
Dietary Fiber 4.59g 21%
Protein 45.2g 105%
Vitamin C 2.4mg 5%
Iron 3.5mg 22%
Calcium 93.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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