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Throughout my college career, I worked at a small, locally-owned restaurant that served some of the best wood-fired pizzas I’ve ever tasted.
This combination, in particular, was one of my favorites. Sweet caramelized onions paired with salty Gorgonzola cheese are a match made in heaven. I don’t typically like the flavor of blue cheese, but I love it on this pizza.
Though this unexpected combination would work well on any pizza crust you like, I used my cauliflower pizza crust as a base, to keep it properly combined. I also topped it off with a sprinkling of fresh thyme, but I think fresh rosemary sprigs would be even better. I hope you enjoy this unique flavor combination as much as I do– you may never want to go back to traditional red sauce again.
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Caramelized Onion & Gorgonzola Pizza
Serves 2-4
Ingredients:
1 teaspoon butter or coconut oil
1 large yellow onion, thinly sliced
1/2 cup Gorgonzola crumbles
1 cauliflower pizza crust
fresh thyme or rosemary, as desired
Directions:
Preheat your oven to 400F and prepare the cauliflower pizza crust using the recipe here. While the crust is baking, melt the butter or coconut oil in a skillet over medium heat and start to sauté the sliced onion.
It takes time to caramelize onions, but trust me, it’s worth it.
After about 20 minutes of occasional stirring, your onions should look something like this. (If the onions start to stick to the pan, use a splash of water to keep things moving.)
This is about the time your pizza crust should be ready, so pull it out of the oven, and arrange the caramelized onions, Gorgonzola, and a sprinkling of fresh thyme or rosemary on top. Return to the oven to bake for 8-10 minutes, or until the cheese has melted.
Slice and serve warm!
Ingredients
- 1 teaspoon butter or coconut oil
- 1 large yellow onion , thinly sliced
- 1/2 cup Gorgonzola crumbles
- 1 cauliflower pizza crust
- fresh thyme or rosemary , as desired
Instructions
- Directions:
- Preheat your oven to 400F and prepare the cauliflower pizza crust using the recipe here. While the crust is baking, melt the butter or coconut oil in a skillet over medium heat and start to sauté the sliced onion.
- After about 20 minutes of occasional stirring, your onions should be soft and golden in color. (If the onions start to stick to the pan, use a splash of water to keep things moving.)
- This is about the time your pizza crust should be ready, so pull it out of the oven, and arrange the caramelized onions, Gorgonzola, and a sprinkling of fresh thyme or rosemary on top. Return to the oven to bake for 8-10 minutes, or until the cheese has melted.
- Slice and serve warm!
Nutrition
Calories per serving: 192, Fat: 14g, Carbohydrates: 25g, Fiber: 8g, Protein: 12g
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I hope you enjoy this fun twist the next time you make pizza!
Reader Feedback: What’s your favorite way to top pizza?
Holy cow!!! This was amazing! I used a store bought “Caulipower” crust and followed the recipe to a T. It was amazing!
Forgot to rate it. Would give 10 stars if I could.
Out of this world!!! Amazing!!!
I will never buy pizza again, it is life changing!!
I made this today for the second time….and for my second crust, I roasted tomatoes and zucchini ribbons…then put them in a pan with some homemade basil pesto…yum. It got easier to get all of the water out…but would love to know if anyone found a shortcut ! I put some of the rice in a strainer and used the back of a deep spoon to force to water out…helped some. So hard on the hands.
Haha what a coincidence I’m in college right now and I work at a locally owned Italian restaurant that makes this kind of pizza too! They also make one with pears, walnuts, and Gorgonzola that is also delicious. Can’t wait to make this version at home once I get some Cauliflower.
Just made this for lunch for me and the hubby. Wow ! Wow!! It came out perfect and so yummy. I will be making this again next week…and will make extra pizza crusts to freeze. My hubby loved it also. I had a little leftover cauliflower rice….and put some olive oil and parm cheese in it…yummy. I will definitely experiment with different toppings but for now this is great…and I don’t even care for gorgonzola! Thx… oh I can probably use this as a ‘bread’ for open faced sandwiches….which I miss….yay!!
I found out I am allergic to cow dairy…what type of goat cheese do you recommend instead of the gorgonzola? I also found out that I am allergic to bananas and almonds. I am planning on going back on your plan and am concerned about these allergies, especially the almond. I would love an substitutions you would recommend. Thanks! Erika
Chevre or goat feta would work, too! I have recipes for hemp milk and coconut milk on the blog, if you need to avoid almond milk, so those would be good alternatives for your allergies. And bananas are easy enough to avoid, too! Try using avocado as a thickener in smoothies, along with some dates for sweetness.