Preheat your oven to 475°F (245°C). Gather your ingredients and baking equipment, including a mixing bowl, a fork for mashing, and a parchment-lined baking sheet.

Scoop the flesh of the large ripe avocado into a mixing bowl. Use a fork to mash until smooth, then gradually mix in the baking powder, salt, and about 1 cup of gluten-free flour. Knead until a soft dough forms, adjusting with more flour if needed, and let it rest covered for 15 minutes.

While the dough is resting, prepare the vegan tofu cream cheese. In a blender, combine the extra firm tofu, nutritional yeast, white miso paste, and lemon juice. Blend until smooth and creamy, about 2-3 minutes. Adjust seasoning as desired, adding a pinch of salt if necessary.

After resting, knead the dough again for about 5 minutes until it reaches a smooth consistency. Transfer the dough onto the parchment-lined baking sheet and shape into your desired pizza crust thickness.

Spread the creamy tofu mixture generously over the shaped crust, ensuring an even layer. Arrange the sliced red onion, asparagus, and sweet peas on the cream cheese.

Bake for 10-12 minutes in the preheated oven. Keep an eye on the edges, which should turn golden brown and slightly crisp.

Once baked, remove from the oven. Drizzle with extra virgin olive oil and lemon juice. Optionally sprinkle edible flowers or fresh herbs before slicing and enjoy.