Caramelised Pumpkin & Onion Pizza with Goat Cheese Feta

(gluten, cow’s dairy, egg, soy & nut free, vegetarian)

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My first attempt at gluten & cow’s dairy free pizza using buffalo mozzarella didn’t go well. I read that some people with cows milk intolerance, can have buffalo milk. While it tasted amazing, it turns out buffalo’s are way too closely related to cows for me. Thankfully, I have either developed a taste for goats cheese, or I’ve managed to find a few brands that are less ‘goaty’. I’m loving goat milk brie and marinated feta at the moment.

My husband loves pizza, so I have been on a search to find a way I can have it too. I tinkered with a few ingredients, and mixing bits of recipes I found in magazine’s and came up with this. I will definitely be making it again, it was really good. It even received a quite surprised “babe, this is awesome” from the meat-lover pizza loving husband.

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  • 50g dairy free butter (I use Nuttelex Olive Oil Blend)
  • 1/2 butternut pumpkin, cut into 1cm cubes
  • 1 large spanish red onion, sliced
  • 1/2 cup (125ml) chicken or vegetable stock
  • 1 tbs dark brown sugar
  • 100g baby spinach leaves
  • 2 large GF ready-made pizza bases (Julian’s Pizza bases are by far the best GF & DF bases I have found)
  • 125g Marinated goats feta cheese (Meredith Dairy brand is so creamy, and not too ‘goaty’ – If dairy isn’t an issue for you, Persian Fetta is great instead)
  • 1 tsp thyme leaves, chopped
  • Pre-made GF tomato pasta sauce (I used Leggo’s vine ripened tomato pasta sauce as a last minute addition, can make without sauce)
  • salt & pepper to taste
  • caramelised balsamic vinegar (I love Pukara Estate) & the oil from the marinated fetta, to drizzle


  1. Preheat your oven to 200°C
  2. Heat the butter in a large frypan over low heat, add the pumpkin & onion and cook gently, stirring occasionally, until just tender.
  3. Add stock, 1/4 cup water, sugar. Bring to a simmer and cook for 5 minutes or until most of the liquid has evaporated and the pumpkin & onion has caramelised. Season with salt & pepper to taste.
  4. Spread a thin layer of tomato sauce over pizza, if using it. Scatter pizza bases with the baby spinach, then top with pumpkin & onion mixture, top with goats fetta and thyme, then drizzle with some of the oil from the marinated fetta.
  5. Bake for 10 minutes or until base is crisp and cheese is lightly browning. Remove from oven, and slice up the pizza. Drizzle sparingly with caramelised balsamic vinegar.
I hope you enjoy this post, feel free to leave any comments or share with friends!
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