Whole Wheat Crust:

• 1 ¼ cups white whole wheat flour
• 1 tablespoon ground flax seeds
• ¼ teaspoon salt (optional)
• ¼ cup extra virgin olive oil
• ¼ cup plain, unsweetened, soymilk 

Mushroom Spinach Tofu Filling:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, diced
• 2 medium cloves garlic, minced
• 1 ½ cups sliced mushrooms
• 5 ounces (4 cups tightly packed) fresh, baby spinach leaves
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt (optional)
• ½ teaspoon dried mustard
• ½ teaspoon paprika
• 1 teaspoon oregano
• ½ teaspoon turmeric
• 1 (15-ounce) package extra firm tofu, drained, cubed
• ½ cup plain, unsweetened soymilk
• 2 tablespoons nutritional yeast
• 1 tablespoon reduced sodium soy sauce

Toppings:

• 2 tablespoons whole grain breadcrumbs
• 2 tablespoons chopped fresh parsley