Whole Wheat Flax Crust:

• 1 1/4 cups whole wheat pastry flour (or whole wheat flour)
• 1 tablespoon ground flaxseeds
• Pinch salt (optional)
• ¼ cup extra virgin olive oil
• ¼ cup plant-based milk, unsweetened, unflavored

Vegetable Filling:

• ½ tablespoon extra virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces asparagus, chopped into 3-inch pieces
• 1 ½ cups mushrooms, sliced
• ¼ cup fresh chopped dill
• ¼ teaspoon black pepper
• ½ teaspoon dry mustard
• 1 (14-ounce) package extra firm tofu, drained
• ½ cup plant-based milk, unsweetened, unflavored
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon nutmeg
• 1/2 teaspoon turmeric
• 2 tablespoons nutritional yeast
• 1 teaspoon soy sauce
• Pinch sea salt (optional)

Topping:

• 2 tablespoons whole grain bread crumbs
• 1 tablespoon chopped fresh dill
• 1 teaspoon extra virgin olive oil
• 1 cup cherry tomatoes, sliced in half