Preheat your oven to 425°F (220°C). Drain the tofu and crumble it into your food processor.
Add salt, garlic, herbs, olive oil, and nutritional yeast to the food processor.
Blend until mixed into a crumbly dry paste.
Drizzle oil at the bottom of an iron skillet or cookie sheet.
Put the tofu mixture in the skillet and spread it out evenly about 1/2 inch thick. (It will shrink a little while baking).
Bake for 25-30 minutes until it starts to dry out slightly and get crispy on the bottom.
Top with your favorite pizza toppings.
Bake again for 10 more minutes.
Notes
Make sure to use the right type of tofu. There are two types of tofu that work best for this recipe. Dense, high protein, shrink-wrapped tofu OR extra firm, water-packed tofu usually sold in a plastic tub. Both will work but the high-protein tofu is preferred if you can find it (Trader Joe's carries it if you have one near you). The water-packed, extra-firm tofu will work but make sure to press it to squeeze out the water. Once pressed, water-packed tofu also has slightly less weight so you will need 1 1/4 containers to equal 1 full pound of tofu.
The tofu pizza "dough" needs to be dry and crumbly. It should be just moist enough to stick together when pressed into the pan.
Make sure to bake it for at least 25 minutes before putting any pizza toppings on it. This will allow it to dry out and firm up into a pizza crust consistency.
If the crust starts to puff up when baking, poke a few holes in it with a fork to release any air trapped inside.