• Seitan
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Seitan Supercharger Pizza

  • Serves: 4 people
  • Prep: 120 mins
  • Cooking: 15 mins
Get started


  • For the pizza dough (or use ready-to roll pizza dough)
    • 1 tbsp/15g instant dried yeast
    • 450ml lukewarm water
    • 700g bread flour (plus extra for dusting)
    • 1 tbsp sea salt
    • 20ml extra virgin olive oil
  • For the crust
    • 2 tbsp garlic puree
    • 200g grated mozzarella/vegan mozzarella
    • Large handful jalapenos, roughly chopped
    • 100g softened butter/vegan butter
  • For the rest
    • 225g Pepperoni Seitan, thinly sliced
    • Semolina for dusting hot stone/baking tray
    • 400g pizza sauce
    • 250g mozzarella torn into chunks/grated vegan mozzarella
    • Jalapenos (as many or few as you would like to add)
    • 2 tsp chilli flakes (optional)
  • To serve (optional)
    • Garlic mayo/vegan alt for dunking

Get started

  1. Step 1 of 7

    If making your own dough, start by mixing your yeast in lukewarm water and leave for 5 mins. In a large bowl mix your flour and salt before adding your warm yeast mixture and bringing together to form a dough.

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  2. Step 2 of 7

    Lightly flour your surface and knead your dough for 10 mins. Oil the bottom of your dough bowl, pop the dough back in and drizzle the top with a little more oil before covering with a damp tea towel and popping in a warm area for 30 mins until doubled in size.

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  3. Step 3 of 7

    Divide into 4 balls, drizzle each with a little more oil and set on a tray covered with a damp tea towel in a warm area for a further 15-20 mins until doubled in size.

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  4. Step 4 of 7

    Meanwhile, mix all crust ingredients in a bowl with a pinch of salt and pepper and pop to one side. Heat your oven to 240C/220C fan/gas 9. Pop a couple of pizza stones/large baking trays inside your oven to heat.

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  5. Step 5 of 7

    Meanwhile, lightly flour your surface and hands and stretch out your pizza balls, working from the centre out, use your fingertips to press the dough into a small, flat disc. Keep pushing the dough outwards to enlarge the disc. Pick up the dough and, holding it gently along the edge, “steer” it in a circle, allowing gravity to pull it evenly downwards until at the correct size. Repeat with all dough balls.

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  6. Step 6 of 7

    Sprinkle another pizza stone/baking tray with semolina and place a dough base centrally on it, ensuring the dough can move around freely. Take 1/4 of your crust filling and create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the filling ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place. Take 1/4 of your pizza sauce and evenly spread on your pizza followed by 1/4 of the mozzarella/vegan alt, 1/4 of your Tofoo pepperoni slices, 1/4 jalapenos, 1/4 chilli flakes (if using).

    Next step
  7. Step 7 of 7

    Slide onto the hot tray/pizza stone in the oven and cook for 15 mins, ensuring to turn half-way. Repeat all actions within step 6 with remaining pizzas when ready to cook and get dipping that supercharged crust in garlic mayo!

  8. All done, enjoy!