Preheat the oven to 400F. Line a sheet pan with parchment paper (optional).
If making homemade pizza dough, prepare according to recipe instructions. Otherwise, remove pizza dough from the fridge and let come to room temp while preparing the tofu.
Add diced tofu to a medium mixing bowl. Toss with olive oil, garlic powder, salt, and pepper.
Spread out the tofu on the sheet pan. Bake at 400F for 20 minutes, until tofu starts to turn golden. It does not need to be cooked completely as it will continue cooking on the pizza.
Meanwhile, heat a medium skillet over medium-high heat. Drizzle with just enough olive oil to coat. Once hot, add the sliced red onion. Saute for 3-4 minutes, until just softened.
Adjust the oven temp to 500F. If using a pizza stone, preheat the stone with the oven. Otherwise, prepare a pizza pan or sheet pan.
On a lightly floured surface, roll out the pizza dough into a 12 inch round, leaving the dough thicker at the edges for a thick crust pizza. Optional: brush the crust with olive oil and sprinkle with garlic salt.
Sprinkle cornmeal across a pre-heated pizza stone or sheet pan. Transfer the pizza dough to the stone/sheet pan.
Use a spoon or spatula to spread the BBQ sauce evenly across all of the pizza, except the outer 1 inch. Top with half of the cheese, then half of the onions and tofu. Add remaining cheese, onions, and tofu.
Bake at 500F for 12-14 minutes, until the crust is golden and the cheese is melted.
Let the pizza rest 2-3 minutes before slicing. Garnish with fresh basil and enjoy!
Dairy-free option: I have made this recipe with a vegan mozzarella/Parmesan combo and with no cheese. If using no cheese, I recommend adding a hearty sprinkling of nutritional yeast after baking.
Nutrition facts are an estimation and were calculated using my recipe for pizza dough.