Seitan Meatballs and Turmeric in Pizza Crust

A simple and healthy dish for an Office lunch or a picnic outdoors with friends? Here are some nice seitan meatballs with turmeric, wrapped in a delicious pizza crust!

Ingredients for about 15 meatballs:

400 g diced seitan
1 and a half teaspoon of turmeric
1 egg
1 tablespoon oil
2 tablespoons of chives
Basil leaves to taste
2 cups chickpea flour

for the pizza crust:

200 g flour 1
100 g water
5 g fresh yeast
1 pinch of salt
1 tablespoon oil


Start preparing the dough pizza base, which you will need to make “the crust” meatballs: dissolve the yeast in the warm water, mix well and pour the liquid into a bowl, add the flour and stir to blend, add the oil and salt and knead for a few minutes, until the dough is elastic and smooth, then cover the bowl with plastic wrap and let rise for about 2 hours.

While waiting for the yeast dough, prepare the meatballs: put the pieces of seitan in a blender and blend it till you get chopped up, transfer it to a bowl, add the egg, oil, turmeric, salt and pepper, then add the chives and torn basil leaves, mix until blended, then take some dough at a time and with his hands prepare minced with a diameter of about 5-6 cm , toss these in chickpea flour to compact the surface and arrange them on a plate.

Now we have to prepare the crust: resume leavened dough, transfer it onto your floured work surface and with the help of a rolling pin roll the dough until you have a thick layer 3-4 mm, with a biscuit cutter created many circles with a diameter of about 6-7 cm and wrap each Meatball with a disk of dough, making sure to close them well, sealing the edges well.

Once you’ve wrapped all the meatballs, brush the surface with oil and bake at 180 degrees, preheated oven, for approximately 20-25 minutes, or until they are golden brown.

Once thoroughly cooked, let them cool slightly and serve!

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