To make the tofu mixture:

Pressure-cook rice, soaking water, pinch sea salt, and whole piece of tofu for 20 minutes.

Stir hot rice-tofu mixture, onion, and umeboshi in suribachi with a surikogi (pestle) until most of the grains are mashed, and the mixture is sticky.

Add 1/4 - 1/2 cup water, and stir a few more minutes to achieve a thinner, more melted-cheese-like consistency.

Let this mixture sit overnight. It should be lightly covered so that air can get to it. It can also be prepared in the morning and used that evening, but once used, it must be refrigerated.

To make the crust:

Bring millet, water, and sea salt to boil in medium-sized saucepan.

Lower heat, cover, and simmer for 30 minutes.

Press warm mixture onto a round 12-inch pizza pan. A 9 x 12-inch rectangular baking sheet can also be used.

Brush millet crust with olive oil, and put under broiler for 3 - 5 minutes, or until light golden brown. Remove from broiler, and set aside.

To make the sauce:

Bring all sauce ingredients except for miso to a boil.

Lower heat, cover, and simmer for about 20 minutes, or until carrots are very soft.

Purée all ingredients, including miso, in a food mill. The sauce should have the consistency of thick mayonnaise.

To assemble the pizza:

Spread sauce on top of crust, and spread tofu mixture on top of sauce.

If you like, add a topping of your choice, such as raw scallions, sautéed or raw onions, olives, cooked tempeh, seitan, or steamed squash.

Bake for 15 minutes at 400°F, or put under broiler for about 5 minutes to brown the top. Serve warm.