Preheat an extra large skillet over medium low heat with a drizzle of olive oil. Add the sliced onions and a pinch of salt and cook down stirring often until caramelized, about 45 minutes. No need to add any sugar or more oil, if need be a little splash of water to create some steam and prevent burning is enough. Refrigerate until needed.
Start by spraying your air fryer pan with olive oil.
Place the dough onto the air fryer pan.
Start by spreading 1/4 cup or so of cashew ricotta over the bottom of each crust leaving one inch of space at the edges. Top with half of the caramelized onions and finish with a layer of tomato slices (large slices on the bottom and small ones on top). Fold the edges over the pie patching it if it breaks.(Optional- brush the edges with some aquafaba or olive oil if desired). Sprinkle with a pinch of coarse sea salt and chili flakes.
Set into the air fryer for 5 to 8 minutes at 330 degrees F, air fryer setting, until golden brown.