Ingredients
| CRUST: can also do potato slice "crust" | ||
| 1 | c | whole wheat flour |
| 1 | c | all-purpose flour |
| 1 | t | salt |
| 1 1⁄2 | t | dried rosemary* |
| 1⁄4 | c | olive oil |
| 1⁄2 | c | plus 2 t cold water |
| FILLING: | ||
| 2 | T | olive oil |
| 1 | med onion chopped | |
| 2 | large | garlic cloves minced |
| 5 | oz | chopped packed fresh spinach (about 2 1/2 c) |
| 1 | red pepper | |
| 1 | stalk | broccoli |
| 2 | c | grated cheese (I used Cheddar & Colby Jack) |
| 3⁄4 | package | extra-firm tofu pressed for 20 min to remove excess moisture |
| 1⁄2 | c | almond milk |
| 3 | t | white (cooking) wine |
| juice of 1/2 lemon | ||
| 1 1⁄2 | t | salt |
| 1⁄2 | t | pepper |
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