April 7, 2013

Seitan and Broccoli Pizza

The other day I realized we had no more turkey in the freezer for my husband's pizza. I told him we were out, so pizza day wasn't going to happen. This brought him deep sorrow (as well as bringing me deep sorrow) so he agreed to have homemade seitan sausage take its place. Just this once, we both thought. Oh, man - how wrong we were! This was the day of turkey-free pizza. The day that would go down in Carrillo Family Kitchen history. A giant leap for my carnivore husband, and a dance in my heart that desires all things plant based.

'twas meant to be! [seitan sausage is a mix of vital wheat gluten, spices and water. Great for stir fries, pizza, soups that call for thick sausage - you name it! Give it a try. Just don't buy the stuff in the store - you'd be better off eating salt by the spoonful (ayyy, them sodium lovers of the food industry!)]

Easy as (pizza) pie.

For the seitan sausage:
1 cup vital wheat gluten flour
1/3 cup nutritional yeast
1/2 cup vegetable broth or water
1 Tbsp Liquid Aminos
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp paprika
Pepper, to taste
Red pepper flakes, to spice it up!

How to: preheat oven to 350 degrees. Combine all dry ingredients, whisk until well incorporated. Add water or veggie stock, whip together with a spoon. Knead with your hands for a few minutes, until a ball of stringy, not too sticky, dough is formed. Split your dough ball in half, and roll out each one into a log shape on a piece of aluminum foil. Wrap tightly around and twist the ends shut. Place both foil-wrapped logs on a baking sheet and bake for about 40 minutes. Let them cool off before you remove the foil, then let the seitan logs cool on wire rack completely before slicing. From here you can cut into anything you want. I cut each log into discs, then cubes, then freeze in small batches.

For the pizza: make some of this dough, cover with tomato sauce, broccoli bits, Serrano chili pepper and seitan cubes. Bake at 400 degrees on a pizza pan (mine has holes in it) for 20 minutes or so, until dough has golden edges and the toppings look crispy.

Photo taken by the lovely Emlyn Baker, ARNP! hehe :)
It is he who remembered us in our low estate, for his steadfast love endures forever; and rescued us from our foes, for his steadfast love endures forever; he who gives food to all flesh, for his steadfast love endures forever. Give thanks to the God of heaven, for his steadfast love endures forever. (Psalms 136:23-26 ESV)

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