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Add the flour, yeast and salt to a large bowl and mix well.
Slowly add the ice cold water and mix until well combined.
Knead the dough on a lightly floured surface for 7-10 minutes until the dough is smooth.
Add a drop of olive oil to your hands and form dough into a ball so it is coated in olive oil. Loosely wrap in plastic wrap and allow to sit at room temperature for 2 hours.
Wash and thinly sliced half an onion.
Add onions to a heated pan with a generous drizzle of olive oil and sprinkle of salt.
Cook slowly on low for 30 minutes, stirring occasionally until onions are darker in colour (but no burnt) and caramelized. Remove from heat and set aside.
Add all ingredients to a food processor or a mortar and pestle (or use a hand blender) to form a pesto sauce. Set aside.
Preheat oven to 450 degrees Fahrenheit.
Cut dough into 2 pieces (for large pizzas) or 4 pieces (for mini pizzas). Roll out each piece of dough on a lightly floured surface. Place dough on lightly oiled pizza pans.
Add a generous amount of pesto to each pizza.
Add crumbled tofu, then finely chopped kale, then olives and caramelized onions to each pizza. Add a drizzle of olive oil and sprinkle of salt to each pizza (optional).
Place pizzas in oven for 15-20 minutes (checking at 12 minutes) or until crust is just golden brown.
Garnish with fresh mint (optional).