Makes: 2x Large Pizzas
For the spicy ‘beef’:
- 125g (1 cup) vital wheat gluten flour
- 3 tbsp nutritional yeast
- 1 tsp salt • 1 tsp paprika
- 1 ½ tsp chilli powder
- ½ tsp ground cumin • ½ tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 4 tbsp water
- 2 tbsp apple cider vinegar
- 3 tbsp barbeque sauce
- 1 tbsp soy sauce
- 2 tbsp mild oil
- Extra splash of oil, for frying
For the dough:
- 500g strong white bread flour, plus extra for dusting
- 1 tsp (7g) dried yeast
- 1 tsp sea salt flakes
- 400ml warm water
- 3 tbsp olive oil
For the pizzas:
- 400g meltable, non-dairy cheese
- 200g passata
- 2 cloves garlic, peeled and crushed
- 1 red onion, peeled and cut into rings
- Sliced fresh chilli or pickled jalapenos, to taste
- In a large bowl, mix together the dough ingredients until roughly combined. Knead for a few minutes in the bowl until you have a rough ball of dough. Transfer to a lightly oiled worktop and continue to knead until the dough is smooth and stretchy.
- Coat with a little oil, transfer back to the bowl and cover with a clean teatowel. Leave to rise in a warm place for 1 hour.
- In another bowl, mix together all the dry ingredients for the spicy ‘beef’.
- Add the wet ingredients and rub into the dry with your fingertips to create small crumbles of ‘meat’.
- Heat 2 tbsp olive oil in a non-stick frying pan and add the crumbles. Gently fry, breaking the mixture up as you go, for about 10 minutes over a medium heat. Don’t try and cook this too quickly or it will burn before it’s thoroughly cooked.
- When the dough has risen, scoop it out of the bowl onto a floured worktop. Push all the air out of the dough with your hands and divide into 2. Shape into 2 pizzas, about 2 inches larger than you want them to be.
- Mix the passata with the crushed garlic and some seasoning and spread some on each pizza, leaving a border of 2 inches around the edges. Cut half the block of non-dairy cheese into strips and arrange them on the borders of dough. Roll over the edges of the dough to encase the cheese, tucking the edges under to seal.
- Preheat the oven to 200°C (Gas Mark 6, 400°F) and dust 2 baking trays with flour. Carefully each pizza onto a baking tray.
- Grate over the remaining cheese. Sprinkle the ‘beef’, red onions and chillies over the bases and transfer to the oven. Bake for around 12-15 minutes, or until golden and bubbling.
- Allow the pizzas to stand for a few minutes before slicing and serving.
Calories: 183, Carbohydrates: 14.0g, Sugars: 2.4g, Fat: 9.8g, Saturates: 1.7g, Protein: 7.4g, Salt: 0.75g