Make your pizza dougn, or take the pizza dough out ball of the refrigerator and any packaging if using store-bought, and allow to come to room temperature, at least 15 minutes. (Check directions on the packaging and follow them if different.)
Preheat oven to 400 degrees.
Set out a non-stick 9-inch round or square baking dish or pan. (Line with parchment paper if not non-stick.)
To make 'basil tofu ricotta': In a food processor, combine the tofu, basil, nutritional yeast, tahini, Italian seasoning, lemon juice, garlic powder and onion powder. (Add optional garlic cloves, if using.) Process until completely blended and creamy, stopping to scrape down the sides as needed, about 30 seconds to 1 minute. Add sea salt to taste, and pulse to blend in.
Heat 1 tablespoon of water in a saute pan over medium high heat. Add the shallots and garlic, and saute 2-3 minutes, or until soft. Add the spinach and a pinch of salt, and saute until well cooked and no longer releasing liquid. Drain any liquid from the spinach.
On a floured surface, roll out your pizza dough into a large rectangle about 1/4 thick, either 15 3/4 inches long (for a 9 inch x 9 inch square pan) or 16 inches long (for an 9 inch round pan.) (See notes.)
Spread the tofu mixture evenly over the dough. Drop spoonfuls of spinach, spread out evenly over the tofu mixture.
Roll the dough up lengthwise into a log. Using a very sharp knife, cut into sections (about 8 pieces, 2" wide for a round pan or 9 pieces, 1 3/4 wide for a square pan. See notes.) If the sections flatten as you cut them, unroll each one a bit and re-roll to get a nice round shape.
Place the sections in the baking dish/pan, so that the edges touch. You can push them down just a little if needed. They will expand a bit as they cook, so they just need to touch, but not be crowded. If desired, brush with a bit of oil (skip if oil free) and top with Italian seasonings and crushed red pepper flakes.
Bake for 25-30 minutes or until the dough is cooked through and brown on top. To test, slide small, sharp knife between two rolls in the center of the pan and spread apart a bit to see if dough is cooked.
Serve with pizza sauce or marinara sauce for dipping.
You can make this oil free pizza dough recipe vegan by using plant milk rather than dairy. Also, skip the artificial sweetener (Splenda, etc), or use a little erythritol.
You can probably get away with a little more or less pizza dough, but I'd recommend at least 18 ounces.
For even thickness, I like to use a rolling pin to roll out my dough. I shape it by hand into a small rectangle first, about half the finished size. Then I use the rolling pin to finish.
Tips for getting even-sized sections. I use a tape measure and follow these directions. This will produce large cinnamon-bun sized rolls. (Or, you can probably just wing it and they should turn out fine as long as the sections are at least 1 1/2inches.)
For a 9 inch round pan: Roll out dough to 16 inches wide. After you roll into a log, divide the long roll in half first, then divide each half in half again. You'll now have 4 even pieces. Divide each of these segments into half for a total of 8. •
For a 9 inch square pan: Roll out dough to 15 3/4 inches wide. Find and mark the center of the roll. Cut a 1 3/4 piece out of the center, so that you have 2 equal size sections on either side. Cut the 2 remaining sections in half, and then in half again. You'll now have a total of 9, 1 3/4 size pieces. •
For more/smaller rolls: I'd recommend cutting into sections no smaller than about 1 1/2 inches and fitting them into a round pan.