This goat cheese and caramelized onion pizza is my favorite restaurant-quality meal I make at home! I love how easy this recipe is to make. The crispy crust paired with creamy goat cheese and sweet caramelized onions is a match made in heaven! My recipe is perfect for a healthier family-friendly pizza night that’s better than takeout, and more budget-friendly too.
If you know me, you know I love pizza. I’ll make it in all sorts of ways – from a quick pizza on naan bread, to stuffing the ingredients into zucchini boats, or combining the ingredients into a keto pizza bowl! No matter how I serve it up, I’ve found it’s impossible to go wrong with pizza and all the delicious toppings available.
And the first time I had a goat cheese pizza with caramelized onions, I knew I had to find a way to recreate it at home. My recipe brings together the sweetness of the onions and the tang of the goat cheese for a mouthwatering flavor combination!
When it comes to shaking up the regular pizza night rotation, I always start by experimenting with different cheeses. If that’s your jam too, I highly recommend trying my pear gorgonzola pizza after you make this recipe!
My goat cheese caramelized onion pizza recipe is gourmet without the complicated cooking process, which is perfect for elevating weeknight meals.
The crust is thin and crispy, adding a nice texture to the softer ingredients on top. The tangy goat cheese and sweet onions pair nicely with the crisp pizza crust, and the fresh thyme gives this pizza a hint of herbal richness. It’s way better than pizza delivery and healthier too!
I made a few swaps to increase the nutrition while reducing calories and fat and without losing any of the flavor, so this pizza leans to the healthier side of the usual fast food version.
Surprisingly, my kids also love this goat cheese pizza recipe. While this pizza is not the traditional kind they’re used to, they enjoy the cheesiness, along with the sweetness of the onions. Plus, when the kids aren’t around, I love to make this for a date night in! Either way, I’ve got dinner on the table in about an hour.
Latest Recipe Video!
???? Ingredients
I love a gourmet meal without a long list of ingredients! In fact, many of these ingredients I always have on hand in the pantry. Here’s what you need:
Whole Wheat Flour: My homemade dough starts with a combination of warm water, dried yeast, and a touch of honey. I use whole wheat flour or white whole wheat flour to add fiber which is important for healthy digestion, regulates blood sugar, and lowers cholesterol (source). Plus, it creates a more nutrient-dense dough.
Olive Oil And Salt: I add a touch of olive oil and salt to finish off the dough to make it easier to roll out.
Caramelized Onions: I use two thinly sliced red onions cooked down with a little olive oil, coconut sugar, and balsamic vinegar to create that tangy, caramelized finish. I use minimal sugar in this recipe to keep it low in sugar.
Goat Cheese: I love the tang of this cheese! It is unmatched! While it won’t melt completely like mozzarella, it will soften and is much creamier than mozzarella. Goat cheese is naturally lower in fat and calories than cheese made from cow’s milk.
Thyme: I use thyme to add a little herby flavor to the pizza.
???? How To Make Caramelized Onion Goat Cheese Pizza
Prepare Yeast For Dough: I start by mixing the water, honey, and yeast in a small mixing bowl, stir, and set aside for 10 minutes to allow the yeast to start to foam.
Whisk Flour: Next, I whisk together the flour and salt in a large bowl.
Form Dough: When the yeast mixture starts to foam, I pour it into the flour mixture along with the oil, and stir to form a dough.
Knead Dough And Allow To Rest: Next, I turn the dough out onto a floured surface and knead with the heels of my hands for 2-3 minutes, shaping into a ball. Then, I return the ball of dough to the mixing bowl, cover and rest for 30-45 minutes to allow it to double in size.
Prepare Caramelized Onions: While the dough is resting, I prepare the caramelized onions. I start by heating the oil in a large skillet over medium-high heat and add the red onion slices. I sauté the sliced onions for 2-3 minutes then I reduce the heat and continue to stir as they cook for 10 minutes. Sometimes, I’ll add a little water to stop them from sticking to the bottom of the skillet. Then, I add the coconut sugar and balsamic vinegar and stir them through.
Remove From Heat: When the onions have completely caramelized, I remove them from the heat, season with salt, and set aside to cool.
Preheat Oven: Before assembling the pizza, I’ll preheat my oven to 390 degrees Fahrenheit. If I’m using a pizza stone, I’ll place it into the oven to preheat as well.
Assemble: While the oven preheats, I’ll assemble my caramelized onion and goat cheese pizza. After the dough has doubled in size, I’ll remove it from the bowl and spread the dough into a 12 inch round on a tray lined with baking paper, or I’ll divide the dough and roll into 2 smaller pizzas.
Add Toppings: Then I top the pizza dough with the caramelized onion, crumbled goat cheese, and fresh thyme, leaving a 1-inch border around the edges.
Bake Pizza: If I’m using a pizza stone, I’ll transfer the prepared pizza onto the pizza stone or cook the pizza as it is on a large baking sheet for 15-20 mins or until golden brown. Then, I’ll cut it into 8 equal pieces to serve!
My #1 Secret Tip for this making pizza with caramelized onions and goat cheese centers around the dough. I know that homemade pizza dough can be intimidating if you’re a newer cook, but I promise, I’ve created this recipe to make it as easy as possible.
For the dough: when activating the yeast, always make sure the water is warm – never hot! Otherwise, the yeast will not activate.
Make sure to knead the dough until it just springs back when you press gently on it, and after the dough has been kneaded, I cover it and leave it in a warm place to double in size. Usually, this place is a countertop at room temperature or even inside of a cooled oven.
And if you can, invest in a pizza stone! A preheated pizza stone helps transfer heat evenly to the crust, resulting in a perfectly cooked and crispy base for your pizza.
Other Tips To Keep In Mind:
- Cook The Onions Low And Slow: I always caramelize onions over medium-low heat, stirring occasionally. This allows the sugars to slowly release and brown beautifully, resulting in a deep, sweet flavor.
- Embrace The Maillard Reaction: Don’t stir the onions constantly once they start to brown. I try to let them sit undisturbed for short periods to develop those delicious caramelized bits on the bottom of the pan, and just gently nudge them around to prevent burning.
- Topping Quantity Matters: While tempting, resist the urge to pile on too many toppings. This can weigh down the crust and make it difficult to cook through. I like to sprinkle the toppings over the crust until it’s just lightly covered.
- Change Up The Texture: Sometimes, I’m in the mood for a softer or crunchier onion. This means I’ll cook them longer for a softer texture or shorter for a crunchy bite! The texture is according to preference.
???? Variations
Flavored Cheese: Goat cheese comes in different flavor varieties. Sometimes, I’ll use garlic and chive flavored goat cheese or another flavor to add more punch.
Additional Cheese: For a cheesier pizza, I like to add mozzarella cheese, fontina cheese, or parmesan cheese.
Additional Toppings: There are so many different toppings that go with goat cheese on pizza! For variety, I’ll add diced fresh figs, arugula, a drizzle of balsamic glaze, or some red pepper flakes for a little spice. Instead of thyme, I’ll also use fresh rosemary, lemon zest, or fresh basil. I also like adding diced red peppers, kalamata olives or sundried tomatoes!
Add Protein: If you don’t need this pizza to be vegetarian, you can top with thinly sliced pieces of chicken breast or prosciutto, or for a veggie protein option, add some pine nuts or walnuts.
Pizza Crust: If I’m short on time, I’ll use a store-bought pizza crust instead of making the pizza dough from scratch.
Add A Sauce: This healthy pizza recipe doesn’t have an added sauce, but if you like a sauce on your pizza you can add regular pizza sauce, a pesto sauce, garlic sauce, or a white sauce.
???? Serving Suggestions
For a complete meal, I pair this pizza with goat cheese and caramelized onions with a light salad or soup.
Salads: I serve this pizza with a keto Greek salad for some extra veggies or my apple walnut salad with a little extra protein from the nuts. My Greek farro salad or roasted pumpkin salad would be great for the Fall season.
Soups: In the cooler months, or for a heartier meal, I like to serve this pizza with my creamy asparagus soup with goat cheese, mushroom soup without cream, or Greek lentil soup.
???? Storage Directions
When I have leftovers, I always allow the pizza slices to cool completely and make sure to wrap each slice well with plastic wrap.
Fridge: I store this pizza in the refrigerator for up to 3 days. I wrap each of the slices in plastic wrap or aluminum foil, or transfer to an airtight container.
Make Ahead: I make pizza dough ahead of time and store it, covered in the fridge for several hours. Then, I allow it to come to room temperature before spreading on to the pizza stone or baking sheet and assembling.
Freezer: To freeze the pizza dough, I wrap the ball of dough with plastic wrap and place in a zip-top bag and freeze for up to 3 months. When pizza night comes around, I defrost in the fridge and allow it to come to room temperature before rolling it out.
Reheating: To reheat individual slices, I preheat the oven to 350 degrees Fahrenheit, and place pizza on a baking sheet. I bake for about 5-8 minutes, until warm in the center and the crust begins to crisp up.
❓Recipe FAQs
Not completely. When goat cheese is heated it softens, but it does not melt the same way mozzarella does. Whereas mozzarella gets gooey and stringy, goat cheese when warmed becomes creamier but does not get that stretchy cheesy texture.
I use plenty of flour on my hands and the work surface to prevent sticking. I also let the dough come to room temperature before stretching it to make it more pliable. Don’t be afraid to use a rolling pin if stretching by hand is too difficult.
Sometimes, when I overload my pizza with too much of the toppings, it prevents the pizza from cooking thoroughly. While it’s easy to get carried away, I try to keep the toppings as close to the measurements as possible. Also, using a pizza stone helps evenly distribute the heat along the bottom of the pizza. If you’re still having trouble with a soggy crust after trying these tips, I recommend pre-baking the crust for a few minutes before adding your toppings and that should solve the issue.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from .
Love this healthy pizza recipe? Please leave a 5-star rating ???? in the recipe below and/or a review in the comment section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
???? Recipe Card
Goat Cheese And Caramelized Onion Pizza
This goat cheese and caramelized onion pizza is my favorite restaurant-quality meal I make at home! I love how easy this recipe is to make. The crispy crust paired with creamy goat cheese and sweet caramelized onions is a match made in heaven! My recipe is perfect for a healthier family-friendly pizza night that’s better than takeout, and more budget-friendly too.
Servings: 8 servings
Calories: 171kcal
Shop Ingredients on JupiterPrepare Caramelized Onions
- Make sure the water is warm and not hot otherwise the yeast won’t activate.
- Ensure the dough is left in a warm place to rise.
- Pizza dough can be prepared ahead of time and stored, covered in the fridge. Allow it to come to room temperature before using.
- Pizza bases can be cooked and frozen for up to 3 months.
Serving: 1slice | Calories: 171kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 201mg | Potassium: 142mg | Fiber: 3g | Sugar: 4g
Originally published in pickyeaterblog.com
