Seitan Pepperoni

Another seitan recipe that's made the rounds. Great for pizza or even for sandwiches or a coldcut platter. This adaptation is basically the same as the original from Fat Free Vegan Kitchen, except that I tried to play around with the seasonings a bit. What I keep forgetting to do, however, is to try something to keep it from coming out on the dry side, which it frequently does. I've tried increasing the ketchup, but then the sweet tomato flavor becomes overwhelming. Perhaps simply water? or soy sauce (omitting the salt)? Suggestions, anyone?

Dry ingredients:
1-1/4 cup vital wheat gluten
1/4 cup nutritional yeast
3/4 teaspoon salt
2-3 teaspoons smoked paprika
1/2 teaspoon ground coriander, or other spice
1/2 teaspoon cumin or other spice
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (use more for spicier pepperoni)
3/4 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon onion powder

Wet ingredients:
2 to 3 tablespoons cashew butter (I substituted peanut butter; tahini also works)
2/3 cup water (next time: try a little more)
4 tablespoons ketchup or tomato sauce
1 teaspoon liquid smoke
1/4 teaspoon agave nectar (optional, but definitely use if you use tomato sauce)

Preheat oven to 325 degrees. Mix dry ingredients in a large bowl. Put the nut 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. 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. Refrigerate.