This recipe looks fancy, but it’s so easy, you will love this. And if you have any tofu haters in your household, this could change their minds.
Makes 4 servings
1 package whole wheat pizza dough
1 pound extra firm tofu, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 ½ teaspoons sea salt
½ teaspoon cracked black pepper
1 teaspoon garlic powder
3 cups frozen spinach, thawed
For the onion topping:
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced into half moons
Preheat oven to 350o and line a round pizza tin with parchment paper.
Between parchment sheets, roll the prepared pizza dough out to be slightly smaller than the perimeter of the pizza tin. Roll evenly. Set aside.
Combine tofu, oil, lemon juice, salt, pepper, garlic powder and frozen spinach. Set aside.
Place oil and onions in a skillet over medium heat. When the onions begin to sizzle, add a light seasoning of salt and sauté until wilted, about 4 minutes. Set aside.
Assemble the pie. Spoon tofu mixture evenly over the crust, leaving 1-inch of dough exposed around the rim. Spoon onions on top of tofu mixture. Fold the rim up over the filling, leaving the filling exposed. Using your fingers, pleat the crust to form a rim around the filling, but leaving the filling mostly exposed.
Bake for 35 minutes, until lightly browned. Slice into wedges and serve hot.
COOK’S TIP: Whole wheat pizza dough can be found at natural food stores, Trader Joe’s and Whole Foods Markets. You may also make your own or use phyllo dough.