Description
A keto-friendly, high-protein pizza with a buffalo chicken crust. This fusion recipe uses vital wheat gluten and rehydrated soy chunks for a savory, spicy base. Vegan cheese and buffalo sauce complete the craveable dish, perfect for fitness enthusiasts.
Ingredients
1/4 cup + 2 tsp vital wheat gluten
1/4 cup + 1 tsp all-purpose flour
1 tsp baking powder
1 tsp apple cider vinegar
1/2 cup water (dough)
1/2 cup soy chunks (dry, rehydrated)
1 tbsp vegan cheese
1/4 cup buffalo sauce (sugar-free)
1/4 cup (scant) vegan Greek yogurt
Instructions
Preheat oven to 375°F (190°C) and line a pizza stone or baking sheet with parchment paper
Mix vital wheat gluten, flour, baking powder, and vinegar in a bowl; add water and knead into a dough
Let dough rest in the fridge for 10 minutes
Roll dough into a 12-inch crust, transfer to prepared baking sheet, and pre-bake for 10 minutes
Top with buffalo sauce, rehydrated soy chunks (tossed in sauce), and vegan cheese
Return to oven for 8-10 minutes or until crust is golden
Let cool 5 minutes before slicing
Serve with vegan Greek yogurt ranch (mix yogurt with herbs, lemon juice, and garlic)
Notes
For gluten-free option, test dough with xanthan gum
Pre-baking is crucial for keeping the crust crispy
Vegetable protein triples the protein content of a flour-based crust
Buffalo sauce may vary in spice level—adjust to preference
Store leftovers in an airtight container for 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Main dish
- Method: Baking
- Cuisine: American Fusion