Pizza crust (makes approximately 2 12 or 14-inch round pizzas or 3 8 or 10-inch square pizzas, depending on thickness of crust)
3cups(360 g) 00 or unbleached, all-purpose flour
1 1/2teaspoonsfine Kosher salt
2teaspoons(7 g) instant yeast*
1 1/8cups(255 g) warm water (about 110F)
15ouncesfirm or extra firm tofu, pressed gently to remove excess moisture
1 cupbasil leaves, loosely packed (or a combination of basil and parsley)
1/4 teaspoonfine salt
1tablespoonfreshly squeezed lemon juice
1small clove garlic, chopped (optional)
2 1/4cupstomato sauce
couple handfuls baby spinach
3cups(10 ounces) broccoli florets (fresh or frozen and defrosted according to package instructions)
To prepare the pizza crust, mix together the flour, salt, and yeast in a mixing bowl. Add the water. Use a spoon to mix everything into a shaggy dough ball. Cover the bowl with a damp dish towel and let it rest for 5 minutes.
Turn the dough out on a floured surface and knead it a few times. You can continue to knead by hand for 8-10 minutes, or until smooth, pliable, and resistant to tearing when stretched. Alternately, you can knead the dough in a stand mixer with a dough hook for 5 minutes on medium speed. Transfer the dough to an oiled bowl, turn once to coat, and cover.
At this point, you can transfer the dough to your fridge and let it ferment for up to two days prior to using. Or, you can let the dough rise at room temperature for 1 1/2 hours, or until roughly doubled in size.
To make the herbed tofu, combine all of the ingredients except for the tofu in a food processor fitted with the S blade. Process until you have a smooth, thick sauce. Crumble the tofu into a mixing bowl, then add the sauce. Use your hands to combine everything until the tofu crumbles are well coated and light green throughout.
45 minutes before you're ready to assemble your pizza, place a pizza stone or an inverted sheet pan in your oven. Preheat the oven to 500F. If you've refrigerated your dough, you can remove it from the fridge now and allow it to warm up a little while the oven preheats.
Divide the dough into 2 or 3 pieces (about 200 g each) on a floured work surface. Use a floured rolling pin to roll each into a circle. If you make 2 pizzas, they'll be 12-14 inches in diameter each, depending on how thick or thin you'd like your crust to be. If you make 3 pizzas, they'll be 8-10 inches, once again depending on thickness. As you roll the dough, you can also pick it up and stretch it gently a few times to help it widen into a circle.
Place each circle of dough onto a round or square piece of parchment. If you have a pizza peel, place the parchment onto the peel (otherwise, you'll use gloved hands to very carefully transfer the parchment into the oven). Spread about 3/4 cup of sauce (a little more is fine) around the pizza, leaving about 3/4-inch of bare crust at the edges. Cover the sauce with a small handful of baby spinach leaves. Sprinkle one half or one third of the herbed tofu and broccoli (depending on how many pizzas you're making) over the spinach. Wearing gloves, use your peel to transfer the parchment and pizza onto your pizza stone or baking sheet. Alternatively, carefully transfer the parchment and pizza into your oven.
Bake your pizza for 12-15 minutes, or until the crust is starting to brown around the edges, the pizza is puffy, and the tomato sauce is starting to thicken. The broccoli should be slightly crispy. Assemble your remaining one or two pies and bake the same way. Slice and serve!
Leftover pizza slices will keep for up to 4 days in an airtight container in the fridge. They can be reheated in a 350F oven or air fryer for 10 minutes, or until warm and crispy.