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.
Make sure to rinse the jackfruit very well to remove as much of the brine flavour, as possible.Do not over process the jackfruit, if you're using your food processor. Just pulse until shredded, without mincing. You want chunkier pieces. If there are any whole pieces that didn't break down, tear them apart with your hands to avoid over processing the rest of the pieces.Your jackfruit pizza will keep refrigerated for 3-4 days in a sealed container. You may reheat in the oven or toaster oven.