1. In a large bowl, mix together the yeast, all-purpose flour, and the pinch of white granulated sugar. Add the water and 3 tablespoons of the canola oil and knead everything into a smooth dough. Cover the bowl with a cloth and leave in a warm place for 45 minutes.
2. Peel the red onions and cut into rings.
3. Heat the remaining two tablespoons of canola oil in a small frying pan and cook the red onion rings until they are soft. Add salt and freshly ground pepper to taste.
4. Remove from the heat and set aside.
5. Slice the cherry tomatoes in half.
6. Cut the yellow pepper into strips.
7. In a separate small bowl, whisk together the creme fraiche and schmand. Add salt and pepper to taste.
8. Line two baking sheets with parchment paper.
9. Pre-heat the oven to 400 degrees F.
10. Turn the dough out onto a floured work surface and cut in half.
11. Roll each half out into a large oval.
12. Spread the seasoned cream mixture evenly on top of each dough oval.
13. Sprinkle the parmesan cheese over the top of the cream.
14. Starting at one end of the dough oval, lay down sections in this order working left to right: 1) the cooked red onions 2) cherry tomatoes halves 3) shredded carrots 4) yellow pepper strips 5) frozen peas. Repeat with the other dough oval.
15. Season with salt and freshly ground pepper to taste.

16. Place the flammkuchen in the oven and bake for 15 minutes.

17. Remove from oven and let cool for 10 minutes before slicing and serving.

To make schmand:

1. Place the cottage cheese and creme cheese in a food processor or blender and process until combined. The mixture should be completely smooth.