This amazing recipe is from Christina Pirello.  It looks difficult, but is surprisingly easy and is SO tasty!  If you really want to learn about delicious and healthy plant-based cooking, watch Christina’s TV show and/or educational DVD’s, or better yet, attend one of her classes!  http://www.christinacooks.com/ 

 

• 1 package whole wheat pizza dough – available at Whole Foods or Trader Joe’s (or make your own)

• 2 T olive oil

• 1 red onion, cut in half and thinly sliced

 

• 1 tub extra firm tofu, crumbled

• 3 T extra virgin olive oil

• 2 T fresh lemon juice

• 1 ½ tsp. sea salt

• ½ tsp. black pepper

• 1 tsp. garlic

• 3 cups frozen spinach, thawed and drained

 

Preheat your grill to medium-high or oven to 350. 

Between two sheets of parchment, roll the prepared

dough out to a size that is slightly larger than the perimeter

of the pizza pan. Put aside.

 

Place 2 tablespoons of olive oil and the sliced red onion in a pan over medium heat.  When the slices begin to sizzle, add a pinch of sea salt and sauté until wilted, about 4 to 5 minutes. 

 

Meanwhile in a bowl combine the tofu, extra virgin olive oil, lemon juice, garlic, salt and pepper and drained spinach.  

 

To assemble the Galette, spoon the tofu/spinach mixture evenly over the dough leaving 1 inch exposed around the rim.  Spoon the onion slices on top.  Fold the rim up over the pizza, but leaving the filling exposed. 

 

Grill with cover closed for 25 to 30 minutes, checking periodically or bake for 35 minutes, until slightly brown.  Slice and serve hot.