Make the Seitan by following the instructions and letting it refrigerate overnight. 

Make the Pizza Dough. Add the warm water and 1 tablespoon of the olive oil to a medium sized bowl. Then, add in the instant yeast, all purpose flour, and salt on top of the water. Stir with a wooden spoon until crumbly. Then, pour the dough on to a clean surface and knead it for 2-3 minutes or until it comes together in to a smooth ball. Coat a large bowl with the remaining oil and place the dough in to the bowl and turn it over to cover both sides in oil. Cover with a dish towel and let rise for 1 hour. 

Prep the Filling: Thinly slice the onion, red bell pepper, and green bell pepper. 

Take the seitan out of the fridge and thinly slice half of the loaf. 

Add 1 tablespoon of Oil to a large sauce pan on medium-high heat. Add the bell peppers and onions and salt. Cook for 6-7 minutes. Add 1 tablespoon of the Vegan Worcestershire Sauce. Mix well. Remove onions and peppers from pan and set aside. 

In the same pan, add the remaining oil. Add the sliced seitan. Cook for 2-3 minutes. Then, add in the remaining 2 tbsps of the Worcestershire Sauce. Mix well. Remove from pan and set aside. 

Assemble & Bake: Preheat oven to 425F 

Line a baking sheet with parchment paper and set aside. Lightly flour a clean surface. 

Place the dough on the surface and divide in to 4 pieces. Roll out each piece to be a ¼in thick circle. Doesn't have to be perfect. Sprinkle some of the cheese on half of the circle leaving ½in of dough clean around the edge. Top the cheese off with a layer of seitan, a layer of onions and peppers, and finish it off with more cheese.

Pour the almond milk in to a small bowl and lightly brush along the border of the dough. 

Now, carefully fold the other side of the dough over the filling and seal the edges. 

Continue until all 4 calzones have been made. Then, with a sharp knife score the top of the calzones to allow steam to escape. Carefully transfer each calzone to the prepared baking sheet. 

Bake for 16-20 minutes or until golden brown. Let cool a few minutes before digging in. Enjoy!