Rehydrate soy chunks: Rehydrate the soy chunks. Cover with 2 cups (480ml) of boiling water. Set aside for 10 minutes. Then, drain out water and use a paper towel to squeeze out excess water.

Prepare the crust: Preheat the oven to 425°F (218°C). In a medium-sized bowl, whisk together the dry ingredients: vital wheat gluten, flour, baking powder, and salt. Add the water and apple cider vinegar, then mix until a wet dough forms.

Transfer the dough to a lightly greased eighth sheet pan and use the back of a spoon to spread it out evenly. The dough will be thin and may have small holes, that’s okay. You can also spread it out onto a larger sheet pan and make it into a circle if you like. I just find it works best in an eighth sheet pan.

Bake the crust for 5 minutes.

Prepare the pizza: Then, spread about 1 to 2 tablespoons of the buffalo sauce over the crust. Pour about 2 teaspoons of the buffalo sauce over the soy chunks and mix to coat. Then, add the soy chunks and vegan cheese to the crust. Bake for another 20 minutes.

Prepare the vegan ranch: meanwhile, in a small bowl add all the ingredients for the vegan ranch dressing. Mix to combine. Taste and add more seasonings to preference. Add in as much or as little water as you like to your desired consistency.

Finish pizza: once the pizza is done you can pour any remaining buffalo sauce over top. Then, drizzle the vegan ranch over and save the extra for dipping. Garnish with scallions if you like. Cut into as many pieces as you want and enjoy.