MAKE THE TOPPING:
Heat a cast iron skillet or a regular frying pan, add the oil then add the onions and the salt. Let it caramelize without stirring for 5 minutes, in medium heat.
Stir the onions, add the remainder of the ingredients for the topping, cook for 6 minutes more or until the onions are light brown and fragrant. transfer to a clean container and let it cool down. Reserve.
MAKE THE DOUGH:
Add the flour, oats, salt, to a bowl and mix until all combined.
Add the yeast, olive oil and add the warm milk slowly, until the dough achieves and elastic but wet consistency. Combine everything together, cover and let it proof for 30 minutes with the bowl covered.
Preheat the oven for 350℉
Add the dough to a greased baking sheet or to the same cast iron skillet you've used to make the onions and spread it evenly.
Add the caramelized onions and the sun-dried tomatoes to the dough and leave some space around the borders so it rises and gets crunchy.
Place in the oven and bake it for 35 - 40 minutes.
MAKE THE AIOLI:
Add the peeled garlic cloves and the salt to a mortar and pestle, mash it until completely soft and you don't see any pieces of garlic.
Chop the fresh parsley, add to the mortar and mash it some more. Add the vegan mayonnaise and serve it.