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Being gluten free I can’t head to the grocery store to get vegetarian pepperoni or any other meat substitute, since they all contain gluten. So if I’m craving pizza and I want some pepperoni on it I have no choice but to make it myself. This pepperoni is a bit denser than other meat substitutes but it tastes wonderful on a pepperoni pizza. This recipe was adapted from In Joanna’s Kitchen.


1/2 cup chickpea flour
1/2 cup sweet white rice flour
1/4 cup tapioca starch
1/4 cup nutritional yeast
3/4 tsp salt
1 tbsp smoked paprika
1 tsp fresh ground black pepper
1/2 tsp Cajun seasoning
3/4 tsp mustard seeds
1 tsp fennel seeds
1/2 tsp garlic powder
1/4 tsp onion powder

2 tbsp sunflower seed butter
1/3 cup vegetable broth
1/4 cup ketchup
1/2 – 1 tsp liquid smoke
1/2 tsp gluten free soy sauce
1/4 teaspoon maple syrup

Preheat oven to 350 F.

Mix all of the dry ingredients in a large bowl, and set aside.

Mix together the sunflower seed butter and vegetable broth in a small bowl, add the ketchup, liquid smoke, soy sauce, and maple syrup, stir.

Add the sunflower seed mixture to the dry ingredients and mix well. You may find it easier to mix it with your hands. Set the pepperoni mixture aside for a few minutes to rest.

Shape the pepperoni mixture into a log and place it onto a piece of parchment paper, wrap the log in the parchment paper making sure to twist the ends, then wrap the log with foil twisting the ends, place on a baking sheet. Bake at 350 degrees Fahrenheit for 40 – 45 minutes.

Slice and use in any recipe calling for pepperoni.