Supreme Pizza With Seitan Pepperoni Recipes

HOMEMADE SUPREME PIZZA

Steps:

• Preheat oven to 425°F.
• In a small bowl, mix together the yeast, sugar, and water. Cover and let stand for 5-10 minutes, until bubbles form on top.
• In a large mixing bowl, mix together yeast mixture, 2 tablespoons olive oil, and salt. Add in 3 cups of flour, a cup at a time, mixing after each addition. If the dough seems sticky, add more flour, a couple of tablespoons at a time.
• Turn the dough onto a floured surface and knead until slightly stiff, about 6 minutes.
• If time allows, let the dough rise for 1 hour.* If allowing to rise, punch the dough down before the next step.
• Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans. Use your fingers to press and stretch as needed.
• Let dough rise in pans for 10 minutes. Poke pizza dough with a fork all over.
• Brush pizza dough with remaining 2 tablespoons of olive oil, and top with pizza sauce, toppings, and cheese as desired.
• Bake 15-18 minutes or until cheese is melted and crust is golden.

SUPREME PIZZA WITH SEITAN PEPPERONI

Steps:

• Preheat oven to 550 degrees Fahrenheit (or according to your pizza dough recipe/crust instructions). We preheat our cast iron pizza pan with the oven (if you have a pizza stone, you could preheat that as well).
• Process all ingredients for Seitan Pepperoni into crumbles
• Prepare pizza dough/crusts, top with sauce, vegan cheese
• Sprinkle with garlic powder, onion powder, Go Veggie Parm, basil, oregano
• Add 1/2 of the seitan pepperoni, mushrooms, peppers, olives, peperoncini
• Sprinkle with a bit more Go Veggie Parm
• Bake for 12-15 minutes, rotating 1/2 way through
• Let stand 5 minutes before cutting.

SUPREME PIZZA

Steps:

• Preheat oven to 375°. In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes., Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. , Bake for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake until cheese is melted, 15-20 minutes longer.

SEITAN PEPPERONI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in a large mixing bowl.
• Stir water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl or measuring cup. Stir wet mixture into flour mixture until dough is evenly mixed. Turn dough onto a work surface and knead until smooth; shape into a log that is 1 1/2 to 2 inches in diameter. Tightly wrap log in aluminum foil, twisting the ends to secure.
• Bake in the preheated oven for 90 minutes. Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.

SEITAN PEPPERONI AND PIZZA

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Toppings on pizza:
• 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).
• Spinach.
• Chopped tomato.
• Mushroom.
• Provolone.
• Mozzarella.
• Shredded Parmesan.
• Seitan pepperoni.
• I pre-baked my crust for two minutes at 550F and then baked for another nine minutes with all of the toppings.