• Start by making your vegan mozzarella cheese. Then refrigerate while you prepare the rest, so it firms up a bit, making it easier to scoop onto your crust.
• Drain and rinse your jackfruit very well to wash off the brine flavour. Then transfer to a food processor and pulse until shredded. Do not over process, you want chunky pieces, not a mince.

  Alternatively, you may transfer the jackfruit to a cutting board and pull the pieces apart with your fingers or two forks. Set aside.

To Cook the Jackfruit on Stove Top

• Whisk together all the sauce ingredients in a small bowl and set aside.
• Place the shredded jackfruit in a pan and pour the sauce on top. Sauté over medium heat, mixing occasionally, until the sauce is mostly absorbed. This will take about 8-10 minutes.

To Cook the Jackfruit in your Instant Pot

• Place the shredded jackfruit and all the sauce ingredients in your Instant Pot. (No need to pre-whisk the sauce in a separate bowl.) Mix well, close the lid and set the valve to the sealing position. Cook on high pressure for 3 minutes and let your Instant Pot naturally release, which will take around 10 minutes. If not fully released after 10 minutes, quick release the remaining pressure.

For the Pizza Assembly

• Preheat your oven to 425 degrees F and line a large baking tray to fit both flatbreads with parchment paper, or use two smaller trays.
• Divide the jackfruit between your two flatbreads, and scoop the vegan mozzarella using a melon baller or teaspoon. Dollop the cheese all over the pizza and sprinkle the red onion on top. Bake for 13-18 minutes, or until edges are golden and mozzarella is slightly melted.