Vegetarian Seitan Pepperoni Pizza

It is climate conscious because …

1. Seitan has a carbon footprint 130 times lower than beef

2. Has zero waste – any left over pepperoni can be stored in the fridge

3. Seitan has a long shelf life

Ingredients:

Seitan Pepperoni
180g vital wheat gluten
120ml water
50g tomato paste
60ml soy sauce
50g coconut oil* should be solid. If your coconut oil is not solid, transfer it to the fridge so that it can cool down and become solid.
2 tsp each crushed red pepper flakes, ground mustard seed, smoked paprika, garlic powder
1 tsp fennel seeds roughly crushed or chopped
1tsp liquid smoke
Pizza Base
6 x plant base pizza bases
480g mozzarella
Pizza Sauce
170g tomato paste
411g tomato sauce
1-2 tbs dried oregano to taste
2 tbs Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ TBS garlic salt
¼ tsp freshly ground black pepper
1 tsp sugar

Seitan Pepperoni
Dough:
In a large bowl stir together all ingredients until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough is elastic and cohesive (it will still be lumpy, that's OK!)
Shape:
Divide into 2 even pieces, then shape each piece into a log. Each log should be about 2.5 cm thick. Wrap each log tightly in aluminum foil, make sure the foil overlaps so it doesn't open during cooking, twist the ends to secure.
Steam:
Bring a pot of water with a steamer basket to a boil, place wrapped pepperoni logs into the basket. Cover and steam for 45 minutes. (Keep an eye on the water level to make sure it doesn't all evaporate.)
Pizza:
Mix tomato paste and sauce together in a medium size bowl until smooth.
Add the rest of the ingredients – oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar – and stir until evenly distributed throughout the sauce.
Spread onto pizza base.
Sprinkle cheese, top with Seitan Pepperoni.
Bake in a preheated oven at 180°C for 10 -12 min.