Preheat the oven to 230°C. Roll out the dough, place it on the rack and pre-bake the base for about 3 minutes until it browns slightly and puffs up.

Slice the red onion into half rings and halve the cherry tomatoes. Stir the (plant-based) crème fraîche with some coarsely ground black pepper.

Spread the (plant-based) crème fraîche over the flammkuchen. Top the flammkuchen with the onion, spinach, drained corn and cherry tomatoes, and sprinkle the grated cheese over it.

Bake the flammkuchen in the oven for 10-15 minutes. Crumble the feta over the flammkuchen.