Marinate tofu in balsamic vinegar for up to 1 hour beforehand.
Preheat oven to 350 degrees. Prepare dough by flouring liberally and stretching (and tossing if you're feeling lucky).
Brush with olive oil and sprinkle with chopped garlic. Place in oven for 10-15 minutes (until crust and garlic pieces begin to turn golden).
While crust is baking, over medium heat, sautee onions and mushrooms until caramelized. Add tofu and diced tomato.
Top crust with onions, mushrooms, tofu, diced tomato, and spinach. Drizzle additional balsamic vinegar on top. Return to oven for additional 15-20 minutes. MmmMmMmmm!
Tips: Making the crust as thin as possible makes adding toppings easier and ensures the dough will cook all the way through. If you have any doubts about done-ness use a spatula to check the bottom of the pie...it should be a golden brown.
Variations: Try roasted red pepper instead of tomato or sprinkle your favorite vegan mozzarella on top! For dough variations try kneading in some dried rosemary or oregano!