A flavorful and meaty buffalo pizza that is very simple and easily adaptable! Try this recipe on a cold autumn or winter evening for a vegan twist on a nostalgic favorite.

Buffalo Seitan Deep Dish Pizza [Vegan]

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Ingredients

To Make the Whole Wheat Sourdough Pizza Dough:

  • 1 cup active starter
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1 tablespoon raw sugar
  • 1 cup semolina flour
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour

To Top:

  • 1/4 cup vegan mayonaise
  • 1/2 cup vegan mozzarella (or vegan cheese of your choice)
  • 3/4 cup shredded carrots
  • 3/4 cup sliced red pepper
  • 1/4 cup diced scallions
  • 1/2 cup tomato sauce of your choice
  • 1/2 cup diced cherry tomatoes
  • 2 cups of seitan
  • 1/2 cup breadcrumbs
  • 2 tablespoons oil to cook
  • 1/4 cup hot buffalo sauce
  • 1/3 cup each fresh minced basil and kale, chard, or spinach
  • 1 cup more vegan mozzarella

Preparation

  1. Mix the first four ingredients together, then slowly add flour until you get a soft, pliable dough.
  2. Cover it with plastic wrap and let it sit at room temp for as long as it needs to nearly double. This may be upwards of a whole day depending on your environment. Flavor and texture build with time. If you don't have the time for the cold proofing, just bake it then and there--no worries. But try the extending the time sometime; it's amazing.
  3. Once you've got a dough ready, then it's time to evolve your pizza game.
  4. Bread your seitan, pan-fry to crispy perfection and smother with a heaping helping of buffalo sauce, vegan mayo, garlic powder, lemon juice, and smoked paprika. Chill.
  5. Into a pre-greased 10-inch cast iron skillet, do the following. Lay out one of your crusts, rolled thin and lightly floured.
  6. Then top it with this stuff, in the order of the toppings listed.
  7. Bake at 425°F. for 23-27 minutes until the bottom's just getting dark. Serve immediately.


About The Author

Travis Piper

See My Recipes

I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog Vegan Magic Time to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!

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