Today is not only Meatless Monday and Cinco de Mayo, but the first day of 30 days I will be gluten-free. I have heard from multiple mothers of children suffering from eczema that food allergies can be cause and gluten or wheat is one of the biggest culprits. As I am running out of options I thought I should give this a try to see if it helps little tummy with those last stubborn patches she has.
I have been getting asked if this will cut into my nutrition too much since I am already soy-free. At first I was afraid it would be difficult to get the protein I need, at first. I then realized most of the recipes I post on here are gluten-free or easily made gluten-free with minor substitutions. We only have seitan once a week. We do eat a lot of bread and have pasta probably once a week. Those two things are easily replaceable. The seitan is the only thing we will miss so this week is going to feature the two recipes I have been holding onto that star seitan. Hopefully once these recipes are out of sight and out mind I will not miss that chewy meaty texture I have grown accustomed to.
One day I was forming seitan cutlets with my hands, getting them ready to bake, when a thought struck me. Vital wheat gluten is a flour so wouldn’t I be able to make a pizza crust out of it? Sure, why not? My first attempt was not all that successful, but I knew I was on to something. With a few tweaks it turned out perfectly on the next try.
A few days after making this pizza I saw the commercial for the new Domino’s chicken pizza where they use chicken nuggets as the base for the pizza and load on the toppings. Papa tummy thought that was ridiculous, as I did at first. Then I thought about it and realized I pretty much did the same thing with my Seitan Lover’s Pizza.
- As you can imagine this pizza is pretty heavy and filling. We usually split a pizza in half and finish it the night of. That was a big mistake with this one. I was so full that night it was hard to go to sleep. I advise you not to make the same mistake.
- This pizza is extra special because I made a hot tomato curry for the base. I have grown tired of buying jarred marinara so I wanted to make a sauce full of flavor. Since I knew the base was going to be hot I made a cashew cream to top it off, hopefully to balance out the heat. It depends on how hot your curry powder is though. Feel free to use a mild curry powder if you don’t like things extra spicy. You can even use a regular marinara if curry isn’t in your vocabulary. The best part about making pizza is the ability to customize it to your liking so get personal with it.
- If you have ever made seitan you might be wondering how I was able to flatten this out without it shriveling back up into a little ball. The answer is a lot of rolling, stretching, pressing, and even standing on. It does take some work, but it will get there if you keep it up. Make sure you roll it enough to get all the air bubbles out. Also, if you happen to pull it a little too hard and you create a hole (like I did) it’s easy to mend it by pinching the dough back together and going over it a few times with a rolling-pin. Good as new!
Seitan Lover’s Curry Pizza
vegan, soy-free, nut-free option*
Makes 1 12″ pizza
For the cashew cream:
- 1 cup filtered water
- 1/2 cup raw cashews
- juice from half a lemon
- Soak cashews in water for at least 2 hours.
- Blend cashews and water with lemon juice until smooth. Set aside.
*For a nut-free option use So Delicious unsweetened yogurt instead.
For the seitan crust:
- 1 1/4 cups white whole wheat flour
- 1 cup vital wheat gluten
- 3 tablespoons nutritional yeast
- 1 1/2 tablespoons Italian seasoning mix (I used Penzey’s Frozen Pizza Seasoning)
- salt and pepper, to taste
- 1 1/4 cup vegetable broth
- 2 tablespoons coconut aminos
- 1 tablespoon tomato paste
- Mix the flours, yeast, and seasonings in a medium bowl.
- In a large bowl mix the broth, aminos, and tomato paste.
- Pour dry ingredients in the wet and mix with your hands, kneading until it all comes together.
- Form into a ball and place between two pieces of parchment. Use a rolling-pin or something similar to roll dough into a disc.
- To get the crust to reach 12″ in diameter do whatever it takes (see note above). Leave on parchment paper.
For the tomato curry base:
- 15 ounce can whole tomatoes, drained
- 1 tablespoon hot curry powder, adjust to taste (see note above)
- 1 teaspoon dried sweet bail
- 1/2 teaspoon garlic powder
- Blend all ingredients together until smooth. Set aside.
If you’re not a fan of curry try making my Super Simple Pasta Sauce
To make pizza:
- Toppings of choice: we used a handful of sliced pepperoncinis, 1/4 small sliced red onion, 1/2 cup chopped mushrooms, 1 handful sliced black olives, 3 small kale leaves with stems removed and torn to pieces.
- Preheat oven to 400 degrees.
- Put seitan crust still on the parchment on a pizza stone or a baking sheet. Put another baking sheet on top of the seitan crust to weigh it down. Bake for 10 minutes.
- Pull out of oven and flip the crust over but still leaving it on the parchment. Spread tomato curry base on the crust and layer on your toppings.
- Put back in the oven for 15 minutes.
- Let cool slightly and drizzle the cashew cream on top. Slice, serve, and enjoy!