Double Cheese Pizza
We made pizza tonight - with cheddar and mozzarella Diaya. And Italian Seitan Sausage Crumbles with an additional scant 1 tbsp each oats and tapioca granules; amount of gluten used - 215 grams; with 3 tbsp soy, 3 tbsp water, 1 tbsp ketchup, ~1 1/2 tsp marmite for the "7 tbsp marmite water" and the 1/4 cup water from the notes(along with the A1, soy and garbanzo flour from that note). Browned on the stove-top, then dehydrated for a few hours, until they were crispy on the outside (130 degrees, then maybe an hour at 90 degrees). Stored in the 'fridge for a few days, and was sad to learn they'd sort of dried out. When cooking the pizza toppings, I threw the crumbles in, and let them sit with oil and juices given off by the cooking mushrooms - the crumbles moistened up but didn't get soggy and were *perfect*, even after baking in the oven.
Pizza toppings: pizza sauce, spinach, mushrooms, bell peppers, sausage crumbles, marinated artichoke hearts, black olives (Evin's pizza), cheddar and mozzarella vegan cheese.
Seitan and Diaya yumminess: