Directions

• Preheat the oven to 180ºC. In a large mixing bowl, combine the flour, 1/4 teaspoonful of the salt, and the baking powder.
• Rub 125 ml of the oil into the dry ingredients with your fingers for about 3 to 5 minutes, until crumbly.
• In a small bowl, combine 80 ml non-dairy milk and 1 teaspoonful of lemon juice, then add to the crust mixture, along with the hemp seeds.
• Knead into a ball of dough, adding more oil or milk as needed.
• Wrap in cling film and refrigerate for 10 minutes, then let sit at room temperature for a few minutes.
• Flour a clean work surface and rolling pin and roll out the dough to the size of your pie dish.
• Grease the dish with vegan butter or margarine.
• Carefully transfer the dough to the dish and trim off any excess.
• Using a fork, prick the base then bake for 8 to 10 minutes, until partly cooked.
• Place the tomato slices on a baking tray, brush with oil, and sprinkle with salt. Bake for 5 to 10 minutes.
• Heat the remaining oil in a large frying pan. Add the onion and garlic and fry until golden.
• Drain the tofu and crumble into a food processor. Process with the lemon juice, the remaining salt, nutritional yeast, the remaining non-dairy milk, the tahini, and the sundried tomatoes until smooth.
• Stir in the onions and garlic.
• Pour into the crust and garnish with sliced tomatoes, basil, and hemp seeds (optional).
• Bake for 35 to 40 minutes, checking for doneness after 30 minutes. If it starts to burn, cover with foil.
• Serve with fresh basil.