Combine the flour, instant yeast, and salt in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough forms or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Finetune the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough rest in a warm spot until it doubles in size (about 2-3 hours - depending on the room temperature!).
Meanwhile, prepare the Cider Cheese Sauce: Heat the coconut oil or butter in a small pot over low heat. Add the salt, turmeric powder, and curry powder. Add in the flour and whisk. Add nutritional yeast, whisk again until clumpy. Add the cider and maple syrup, whisk on low heat for a few minutes until creamy. Set aside. If it gets too thick you can add a little bit more water or cider and whisk again to make it smooth and creamy.
Prepare the caramelized onions: Peel and cut the onion into rings. Heat a nonstick pan with the olive oil, add the onions and sprinkle with a pinch of salt. Close the lid and let the onions cook on low heat while stirring occasionally until soft and translucent.
Divide the dough into 4 equal parts, press them flat in your hands to create mini pizza crusts.
Preheat the oven to 400°F/200°C.
In a medium-sized pot, bring the water for the baking soda bath to a boil. Add the baking soda. Stir to combine.
Cook each pizza crust in the baking soda bath for about one minute. Transfer them to a baking tray lined with parchment paper. Spread the Cider Cheese Sauce in the middle, top with the caramelized onions and sprinkle the crust with pretzel salt.
Bake them in the oven for about 10-15 minutes until golden. And enjoy!