Could Seitan be used increase protein content of pizza dough?

Hi All,
I've found high protein flour (>11%) hard to come by but recently came across the (to me exremely weird) process of making Seitan (popular Vegan/Asian vital wheat gluten food), which involves washing the starch out of flour to be left with pretty much only a blob of gluten.

Being a devout meatatarian i hadn't come across Seitan before and i was wondering if it could be used in Pizza making to up the protein level in the dough receipe?

Anyone tried it or would whey powder or something like that be an easier solution?

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