1 For the dough: Dissolve the yeast in 200 ml (approximately 3/4 cup) lukewarm water, add the flour, oil and salt and knead into a smooth dough with the dough hooks of a mixer until it releases from the bowl. Add a little flour if needed. Cover and let rise in a warm place for about 30 minutes.
2 For the topping: Rinse the asparagus and peel the bottom third, cut off any woody ends, cut the stalks lengthwise and in half crosswise or into thirds. Blanch in salted water for 2-3 minutes until al dente, rinse and cold water and drain well. Rinse and trim the scallions and cut into thin rings. Puree the tofu with the soy cream and the peeled garlic and season with salt and pepper.
3 Preheat the oven to 240°C (approximately 465°F). Line two baking sheets with parchment paper.
4 Knead the dough on a floured surface, divide into 4 pieces and roll each into a round flat crust. Place 2 rounds each on a baking sheet and brush with oil. Spread the tofu cream on the crusts and sprinkle with the cheese. Top with the asparagus and scallions. Bake until golden brown and crispy, 10-15 minutes.
5 Rinse the herbs, shake dry, remove the leaves and finely chop. Drain the olives.
6 Remove the pizzas from the oven, and top with the olives and the herbs. Season with pepper and serve.