Ingredients
Chickpea Flour Crust
2 cups chickpea flour
1/2 cup ice cold water
1 tablespoon olive oil
1 tablespoons nutritional yeast
Pinch salt
Filling
1 large leek, sliced in thin half moons
1 tablespoon olive oil
1 clove garlic, pressed
4 cups spinach, chopped
14 ounces firm tofu, pressed and draineddrained
2 tablespoons miso paste
1 tablespoon low sodium gluten free tamari
2 tablespoons nutritional yeast
1 teaspoon turmeric
1 teaspoon kala namak salt
pepper to taste
6 slices tomato (optional)
Directions
Chickpea Flour Crust:
Preheat oven to 350°.
Mix all ingredients. It should be the consistency of play dough. Add more ice cold water if needed. Oil a 9" pan with olive oil, including the sides of the pan. Oil your hands as well.
Spread the dough out in the pan, including the sides, pressing down to get it even. Bake at 350° for 20-25 minutes, or until the edges are starting to turn golden.
Filling:
Put the olive oil in a pan on low heat. Add onions and pinch of sea salt. Sweat the onions until translucent. Add garlic and give that a minute to build up the flavors.
Add spinach and cook until it is wilted.
In a food processor combine tofu, miso paste, tamari, turmeric and nutritional yeast. Mix well. Add kala namak salt and pepper to taste.
Pour the spinach leek mixture in to food processor. Pulse to combine. Spread over chickpea flour crust. Place sliced tomatoes on top. Bake at 400° for 20 minutes.
