Puree tofu in a blender or food processor along with the apple cider vinegar until the mixture is smooth. You could also use a hand mixer for this process.
Whisk together the dry ingredients.
Depending on the size and power of your food processor or blender you can add the dry mixture into the pureed tofu and pulse to combine. However, the dough gets very elastic and could cause damage to your food processor or blender. Instead, transfer ingredients to a stand mixture or mix by hand until your dough looks smooth and is only slightly tacky to the touch. Knead by hand for a minute to get your dough smooth.
Place dough in a lightly oiled glass or plastic bowl to rise and rest, covered, for at least 30-60 minutes. Giving your dough time to rise will give your baked pizza crust more flavor and texture, because the yeast will have had time to work. You can place your dough, in the oiled and covered bowl, in the refrigerator overnight for an easy meal prep and best flavor profile.
After your dough has risen, doubled in size, preheat oven to 450 F. If you refrigerated your dough overnight take your cold dough out and let it warm for an hour before proceeding.
Divide your dough in half. Place one half back into bowl to be used later or to refrigerate for another meal.
On a lightly floured surface flatten your dough as much as it will allow. Let it rest while you prepare the other ingredients. 5-10 minutes of rest will allow the gluten to relax, and it'll be easier to stretch it into your final pizza shape.
After all your ingredients are ready and your flattened dough ball has rested, gently stretch the dough to your desired thickness. Keep in mind your dough will rise, puff up, as it bakes due to the yeast and baking powder.
Place your shaped dough on a parchment lined baking sheet. Top with your favorite sauce, cheeses, and toppings. Bake at 450 F for 15-20 minutes. Broiling your pizza for the last minute will give it a pizza shop char!