1/2teaspoonred pepper flakes(use more for spicier pepperoni)
2tablespoonscashew butter(may substitute peanut butter or tahini)
4tablespoonsketchup or tomato sauce
1/4teaspoonagave nectar(optional, but definitely use if you use tomato sauce)
Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well.
Pour the wet mixture into the dry, stirring well (use your hands if necessary). Remove from the bowl and knead for a few minutes, making sure ingredients are distributed well.
Roll into a log shape, about 7 inches long. Place the log on foil and roll it up in the foil, twisting the ends to seal. Bake for 1 hour and 15 minutes, turning over after 45 minutes.
Remove from oven and unwrap to cool. Slice as needed and store leftovers wrapped in plastic wrap in the fridge.
This fit perfectly in my toaster oven, so I didn’t have to heat up the whole kitchen.I slice it and used it as-is on pizza, pita pizza, wraps, and sandwiches, but you may want to slice it and pan-fry it to give it more of a real pepperoni feel.Each serving is 2 points on Weight Watchers Freestyle.