Ingredients

The following ingredients have 4 Servings
  • 2 cups chickpea flour
  • 1/2 cup ice cold water
  • 1 tablespoon olive oil
  • Pinch salt
  • 2 large onions (sliced)
  • 4 tablespoons olive oil
  • 2-4 splashes balsamic vinegar
  • 2 pinches salt
  • 14 ounces extra firm or firm tofu
  • 1 tablespoon low sodium gluten free tamari
  • 1 tablespoon white gluten free miso paste
  • 2 tablespoons nutritional yeast
  • Salt and pepper

Instruction

  • Chickpea Flour Crust: Preheat oven to 350°.
  • Mix all ingredients. It should be the consistency of play dough. 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: Heat the olive oil in a pan on medium low heat. Add sliced onions. Sprinkle salt on onions.
  • Stir the onions every few minutes or so. Cook about 35-40 minutes until they are well-browned. Add a small amount of water if they start to stick. Add balsamic vinegar and cook until it's evaporated.
  • In a food processor, mix caramelized onions* - reserving 1/4 cup to place on top, tofu, tamari, miso paste, nutritional yeast, and salt and pepper to taste.
  • Spread filling on chickpea flour crust. Sprinkle reserved onions on top. Bake at 400° for 20-25 minutes, or until browned.