Seitan Roni Pizza!

Seitan Roni Ingredients

1 1/2 cups vital wheat gluten flour

2 tsp mustard powder

2 tsp paprika

1 1/2 tsp crushed fennel seeds

1 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp cayenne pepper

1/2 tsp white sugar

3/4 cup cold water

1/4 cup tomato paste

2 tbsp olive oil

2 tbsp liquid amino acid

2 tsp liquid smoke flavoring



Instructions

Mix the first 9 ingredients-into a bowl with a whisk and set aside. In measuring cup add the next 5 ingredients and mix well. Add the wet ingredients to the dry ingredients. Use your hands to knee the mixture into a dough. The dough will be soft not like bread dough. Divide the dough into 4 pieces then roll the dough into about 10 inches long each. Wrap the dough individually in aluminum foil and twist the ends. In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough and slice into thin pieces. I use a tofu slicer.



Dough Ingredients
1 cup luke warm water
2 tbsp plan soy milk
1 tbsp brown sugar
1 tbsp vegetable shortening
1 tbsp cornmeal
1 tbsp extra virgin olive oil
1 package of yeast
3 cups bread flour

In a large bowl mix water, milk, brown sugar, and shortening for a minute. Add corn meal, olive oil, and yeast and continue mixing it for another minute. Turn the dough onto a lightly floured surface and knead the dough for about 20 minutes or until it is elastically, smooth consistency. place dough in a oiled glass bowl and let it double in size for about 2 hrs. Divide and roll the dough and place them into 2 pizza pans.

Sauce  
1(28 oz.) no salt crushed tomatoes
1 (14.oz) can no salt tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients into a large pot, bring to a boil, then simmer for 1 hour.

Top with your favorite non dairy Cheez.