Preheat and prep: Heat the oven to 425°F (220°C). Line a sheet pan with parchment. Place the flatbreads on the pan and lightly brush with 1 tablespoon olive oil.

Caramelize the onions: In a skillet over medium heat, warm 1 tablespoon olive oil. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 12–15 minutes until deep golden and soft. If they dry out, splash in a teaspoon of water. Stir in 1 tablespoon balsamic at the end to glaze. Set aside.

Burst the tomatoes: In the same pan, add another teaspoon of oil if needed. Add cherry tomatoes, a pinch of salt, and pepper. Cook over medium-high heat for 4–6 minutes until they blister and release juices. Stir in 1 tablespoon balsamic and cook 30 seconds more. Remove from heat.

Build flavor on the crust: In a small bowl, mix minced garlic with 1 teaspoon olive oil and a pinch of salt. Brush this garlicky oil over the flatbreads.

Assemble: Scatter caramelized onions over the flatbreads. Spoon the burst tomatoes on top, avoiding excess liquid. Add dairy-free mozzarella evenly. Sprinkle black pepper and optional red pepper flakes.

Bake: Bake for 8–12 minutes, until the cheese is melted and the edges of the flatbread are crisp and golden.

Finish and serve: Drizzle with a little balsamic or balsamic glaze. Top with torn basil. Slice and serve warm.