This vegan pepperoni is DESIGNED for pizza, made specifically to render out fat, just like animal based pepperoni, all over the pizza when cooked and not dry out. After searching high and low, and testing a ton of different recipes, this one stands as my personal favorite plant based pizza topping.

COME HANG OUT:
Instagram:   / mike_trabert  
TikTok:   / boldflavorvegan  
Threads: https://www.threads.net/@mike_trabert
Facebook:   / boldflavorvegan104330438306865  
Reddit:   / boldflavorvegan  

SPECIAL THANKS:
To Natalia Sartre and her amazing original recipe which you can find here: https://seitansociety.com/recipes/pep... also shout out to Robert Corridoni for sharing his great ideas during the recipe testing process.

GEAR:
Food processor: https://amzn.to/3AD1V3s
Chef's knife: https://amzn.to/3jMvCIl
Storage containers: https://amzn.to/3jNkQSb
Heavy duty aluminum foil: https://amzn.to/3AnNBLZ
MSG: https://amzn.to/3Cr2Sfs
Vital Wheat Gluten: https://amzn.to/3lWjgjG
(Above are affiliate links)

RECIPE:
Fatty Dough:
Wet:
40g water
30g oil
1 Tbsp ACV

Dry:
50g VWG
1 tsp Garlic powder
2g Methylcellulose HV

Red Dough:
Wet:
140g Water
60g Neutral Oil 80g
60g tomato paste
78 drops red food dye
1 Tbsp Apple Cider Vinegar

Dry:
2 tsp whole fennel Seeds
1 tsp Mustard Powder
2 tsp Paprika
1 Tbsp Brown Sugar
1 Tbsp Onion Powder
2 tsp MSG
1 tsp Salt
12 tsp black pepper
24 tsp Red Pepper Flakes
2 tsp garlic powder
6g Kappa Carrageenan
150g Vital Wheat Gluten

Other:
20g/2 Tbsp orzo

Create the fatty dough by combining the wet and dry ingredients into a food processor pulsing until combined. Squish back together and set aside.

Create the red dough the same way as the fatty dough, pulse in a food processor and then combine into a ball.

Let both rest for at least an hour. While you wait, make the orzo.

Use a knife or a food processor to gently combine the red and white doughs. In the video I went a little too hard and wish I would have just pulsed to combine or simply used a knife so that I could see more of the white dough in the final product.

Dice up your orzo, roll the dough out into a large oval about a half inch thick, and then sprinkle your orzo on top. Use your hands to make sure there are no large clumps of pasta.

Gently roll the dough starting with the the long side trapping the orzo inside until you have a long sausage. Cut the sausage as needed so that it will fit in your steamer or pressure cooker and then optionally wrap in rice paper making sure to puncture the wrapping so that steam can release.

Pressure cook for 1 hour or steam for 2.5 hours. Place as a topping on your favorite pizza recipe and enjoy!