Preheat oven to 425°F (218°C).

Sauté the chopped veggies and tofu in a small pan. I sprinkled with a little garlic powder and salt to give flavor about ½ teaspoon garlic powder and ¼ teaspoon salt. I opted to add in 1 teaspoon of water and just cook on the stove over medium low heat. Just until the veggies are fragrant and tofu is a little browned.

Meanwhile, prepare the dough. In a large bowl combine all the dry ingredients: flour, vital wheat gluten, baking powder, salt. If you would like to add in additional seasonings like garlic powder, onion powder, etc add in now as well. Then add in the apple cider vinegar and water. Mix together until you get a sticky, dough.

Line a baking sheet with a silicone mat, it makes it easier to use this than parchment paper but if you need to use parchment paper you can.

Divide the dough into 4 balls. You can lightly flour the silicone mat or parchment paper. Take one dough ball and flatten it with your hands into a circle. This is why I think a silicone mat works better as it may stick to the parchment paper too much.

Then, add in about 1 tablespoon of sauce (15-20g) and spread it around, around 3 tablespoons of the filling (45 to 50g), and about 1 to 2 teaspoons of the vegan cheese (5-10g). Then use your hands to pull the sides of the dough up and around to make a ball. Flip it over. If there are are any small holes it will be okay the dough bakes up very fluffy. But if you have any giant rips be sure to fix them. It may look a little messy but they bake up fine. Repeat with the rest of the ingredients.

Bake for 20 to 25 minutes depending on your oven. Until the dough is browned.

After baking you can brush with oil if you like. I also sprinkled some garlic powder and dried parsley on top.

Then, you can enjoy. Serve with additional sauce if you like.