Vegan Pepperoni Topping for Pizza
Transform your homemade pizza into a plant-based masterpiece with this flavorful Vegan Pepperoni Topping! Crafted from protein-rich vital wheat gluten and seasoned with bold spices like smoked paprika, fennel, and red pepper flakes, this recipe delivers the robust, savory taste of classic pepperoni without any animal products. A touch of liquid smoke and soy sauce enhances the umami depth, while chickpea flour and nutritional yeast add richness to the dough. Perfectly baked and sliced into thin rounds, this vegan pepperoni is ideal for layering on your favorite pizza crust or even as a snack on its own. Ready in just an hour, this versatile topping is a must-try for vegans, vegetarians, and anyone looking to elevate their pizza game with cruelty-free ingredients.
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Recipe Information
Ingredients
- 1 cup Vital wheat gluten
- 2 tablespoons Chickpea flour
- 2 tablespoons Nutritional yeast
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground fennel seeds
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Red pepper flakes
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground coriander
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 1 tablespoon Olive oil
- 0.75 cup Vegetable broth, warm
Instructions
Preheat your oven to 350°F (175°C). Prepare a large sheet of aluminum foil or parchment paper for wrapping the vegan pepperoni dough.
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, ground fennel seeds, garlic powder, onion powder, red pepper flakes, ground black pepper, and ground coriander. Mix well to evenly distribute the spices.
In a separate smaller bowl, whisk together the tomato paste, soy sauce, liquid smoke, olive oil, and vegetable broth until smooth.
Pour the wet ingredients into the dry ingredients and mix with a spoon or your hands until a dough forms. Knead the dough for 2-3 minutes to develop texture and elasticity.
Shape the dough into a log roughly 6 inches long and 2 inches in diameter. Wrap the log tightly in the aluminum foil or parchment paper, twisting the ends to seal it securely.
Place the wrapped log onto a baking sheet and bake in the preheated oven for 40-45 minutes, flipping it halfway through for even cooking.
Remove the pepperoni from the oven and let it cool completely before unwrapping. Once cooled, slice it thinly into rounds for topping your pizza.
Use the slices immediately on your pizza, or store them in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.4 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
