Ingredients

• 3¼ cups vital wheat gluten flour
• ½ cup nutritional yeast
• 4 tsp mustard powder
• 4 tsp smoked paprika
• 1 ½ tsp crushed fennel seed
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tsp garlic powder
• ½ tsp cayenne pepper
• 1 tsp crushed anise seeds
• 1 tsp palm sugar
• 1½ cups cold water
• 6 ounces tomato paste
• ¼ cup olive oil
• ¼ cup liquid amino acid
• 4 tsp liquid smoke flavoring

Instructions

• Preheat oven to 325 degrees F.
• Mix vital wheat gluten flour, nutritional yeast, mustard powder, paprika, fennel seeds, salt, black pepper, garlic powder, cayenne pepper, anise seeds, and sugar in mixer.
• Mix water, tomato paste, olive oil, liquid amino acid, and liquid smoke flavoring together in a separate bowl.
• Stir wet mixture into flour mixture until dough is evenly mixed.
• Knead on a #2 for 4 minutes.
• Form dough into 5 logs 1 – 2 “ in diameter
• Tightly wrap log in parchment paper and then aluminum foil, twisting the ends to secure.
• Bake in the preheated oven for 90 minutes.
• Unwrap pepperoni and cool to room temperature; store in refrigerator in an air-tight container or wrapped in plastic wrap.
• Freezes beautifully!