Gluten Free French Onion Soup Pizza

French onion soup is one of those dishes that just hits different. The sweet, slow-cooked onions, the melted cheese, that rich savory flavor. Now imagine all of that on a pizza.

That’s exactly what this gluten free french onion soup pizza is. It takes everything you love about the classic soup and turns it into something you can eat with your hands.

The base is a simple gluten free dough that comes together while the onions caramelize. No complicated steps, no weird ingredients you can’t find at a regular store.

On top, you get a pile of buttery caramelized onions covered in a mix of gruyere, mozzarella, and parmesan. It bakes up golden, bubbly, and absolutely delicious.

If you’ve been looking for a gluten free pizza recipe that feels a little more special than the usual, this is the one.

Why You’ll Love This Recipe

French Onion Soup Flavor on a Pizza – You get all the rich savory flavor of French onion soup but in crispy cheesy pizza form.

Truly Great Gluten Free Crust – The xanthan gum and apple cider vinegar create a crust that is actually crispy and chewy like real pizza.

That Gruyere Though – Gruyere melts into nutty bubbly perfection and tastes a hundred times better than regular pizza cheese.

Ingredients

For the Dough

• 2 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1 packet (2 1/4 tsp) Instant Yeast
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Xanthan Gum
• 1 cup Warm Water
• 2 tbsp Olive Oil
• 1 tsp Apple Cider Vinegar

For the Caramelized Onions

• 3 large Yellow Onions, thinly sliced
• 3 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 2 tbsp Dry White Wine
• 1 tsp Fresh Thyme Leaves

For the Toppings

• 1 1/2 cups Shredded Gruyere Cheese
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Grated Parmesan Cheese
• 2 tsp Fresh Thyme Leaves
• Flaky Sea Salt for finishing

How to Make

Step 1

Start the caramelized onions first since they take time. Melt the butter with the olive oil in a large skillet over medium heat. Add the sliced onions, salt, and sugar and stir to coat. Cook for 30 to 35 minutes, stirring every few minutes, until the onions are deeply golden brown and jammy.

Step 2

Add the white wine and thyme leaves during the last 2 minutes and stir until the wine has evaporated. Set aside.

Step 3

While the onions cook, make the dough. Whisk together the gluten free flour, instant yeast, sugar, salt, and xanthan gum in a large bowl. Add the warm water, olive oil, and apple cider vinegar and stir until a soft dough forms. Cover and let it rise for 30 minutes.

Step 4

Preheat your oven to 475 F. Line a large baking sheet with parchment paper. Transfer the dough onto the parchment and press it into a 13 to 14-inch round using oiled hands, creating a slightly thicker edge for the crust.

Step 5

Brush the surface of the dough lightly with olive oil. Scatter the shredded mozzarella evenly over the crust, leaving a small border. This creates a melty base layer that keeps the crust from getting soggy.

Step 6

Spread the caramelized onions evenly over the mozzarella layer. Top generously with the shredded gruyere and grated parmesan, making sure the onions are mostly covered with cheese.

Step 7

Bake for 13 to 15 minutes until the crust is golden and crisp, the gruyere is melted and bubbly, and there are gorgeous golden-brown spots on the cheese.

Step 8

Remove from the oven and finish with fresh thyme leaves and a sprinkle of flaky sea salt. Let it rest for 2 minutes, then slice and serve while the cheese is still stretchy and molten.

My Tips

Oil Your Hands When Shaping the Dough

Gluten free pizza dough is sticky and nothing like regular dough. You can’t roll it out with a rolling pin or toss it like traditional pizza dough. The only way to shape it is by pressing it out with your hands.

Rub a generous amount of olive oil on your hands and fingertips before you start. Re-oil them as needed while you work. This keeps the dough from sticking to you and makes it way easier to spread it into an even round.

Press from the center outward and build up the edges slightly thicker so you get a nice crust rim. Take your time here because an even thickness means even baking.

Don’t Rush the Caramelized Onions

True caramelized onions take a full 30 to 35 minutes. If you crank up the heat to speed things up, you’ll get burnt onions with bitter spots instead of that deep, sweet, jammy flavor that makes this pizza taste like French onion soup.

Keep the heat at medium and stir every few minutes. The onions should slowly go from white to golden to a rich amber brown. If they start browning too fast or sticking, lower the heat a bit and add a tiny splash of water.

The wine goes in at the very end, just for the last 2 minutes. If you add it too early, the onions will steam instead of caramelize and you’ll lose that concentrated flavor.

Put Mozzarella Down First

The order of the layers matters a lot here. The mozzarella goes directly on the dough before the onions. It melts into a sealed layer that acts like a barrier between the wet caramelized onions and the crust.

Without this step, the moisture from the onions soaks straight into the gluten free dough and you end up with a soggy bottom. Gluten free crusts are especially prone to this because they don’t have the same structure as wheat-based dough.

More Tasty Recipes

• Gluten Free Crispy Pizza Crust
• Gluten Free Savory Onion Bread
• Gluten Free Broccoli Cheddar Soup
• Gluten Free Cheesy Garlic Bread
• Gluten Free Crispy Onion Rings

FAQ

Can I skip the white wine in the caramelized onions?

Yes, you can leave it out and still get delicious onions. The wine adds a subtle depth and helps deglaze the pan, but it’s only 2 tablespoons so it’s not a make-or-break ingredient.

If you want a substitute, use a splash of balsamic vinegar or a tablespoon of beef broth instead. Either one will add a little extra flavor and help lift any caramelized bits from the bottom of the pan.