For the balsamic caramelized onions: Chop 1 large onion into long julienne pieces. Place onions in a large pan with avocado oil and sprinkle with sea salt to taste. Saute on low for 20 minutes mixing frequently. Once translucent, add the balsamic vinegar. Keep mixing and cooking on low - medium for another 20- 30 minutes until onions are caramelized to your liking.
Prepare the pizza crust per the instructions on the packaging. I used a gluten free pizza mix. You can also use a tortilla or flatbread of your choice!
When your crust is ready for toppings, prepare to top your pizza. Spread the Otamot Sauce on top of the crust. Add caramelized onions, mozzarella cheese, and chopped basil. Bake on 350 for 10 minutes.
Enjoy!
2 servings