In a bowl, combine the semolina flour, salt, and baking powder. Mix with a fork to distribute the ingredients evenly.

Add the unsweetened soy yogurt and soy milk. Start mixing in the bowl, then knead on a floured work surface.

Knead for a few minutes until you have a smooth, even dough. Cover with a slightly damp cloth and let it rest while you prepare the topping.

In a bowl, combine the tomato purée with the olive oil, dried oregano, and salt. Mix well.

Slice the pitted black olives and capers in half. Peel and finely chop the white onion. Prepare the "Vegan Melty Cheese".

Take the dough and divide it into 16 pieces. Shape each piece into a ball, then flatten into 2 mm thick discs. Pinch the edges to form a decorative rim to hold the toppings.

Spread the tomato mixture over each dough disc. Top each with a little chopped onion, 5 olive halves, and 5 caper halves. Add a spoonful of "Vegan Melty Cheese" and sprinkle with more dried oregano.

COOKING METHOD 1: Place the mini pizzas in the basket of an air fryer lined with parchment paper. Cook at 355°F (180°C) for 15 minutes, working in batches if needed.

COOKING METHOD 2: Place the mini pizzas on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15 minutes.

Serve hot.