I enjoy pizzas that have a variety of flavors, and this one does not disappoint. The sun-dried tomatoes and olives give the creamy sauce a tangy-salty kick, and it's delicious without the added fat found in traditional cream sauces.
In a small bowl, place the sun-dried tomatoes, add enough warm water. Cook for 30 minutes. When cooked, strain well. Chop the tomatoes and set them aside.
Puree the tofu in a small dish, until smooth. Set them aside.
Preheat the oven to 350°F.
On a clean kitchen towel, put the thawed spinach. Squeeze until the liquid comes out. Set them aside.
Over medium heat, cooked the yellow onion. Till softened. (See notes)
Cook the garlic and dill until you smell aromatic.
In a mixing bowl, combine the tofu, pureed, spinach, and nutritional yeast. Cook for 2 minutes. Add salt, pepper, and seasoning to taste. Pull from the heat.
Pizza crusts should be placed on pizza stones or big baking sheets. Divide the spinach mixture evenly among the crusts and spread it out evenly to cover them.
Add the sun-dried tomatoes, red onion, and olives to the top.
Bake for 15 minutes, or until the edges are gently browned and the pizzas are well warmed. Cut into slices and serve.
Notes
To avoid the onion from sticking, add 2 tbsp of water at a time or until softened.