Skip to main content

Gluten-free zucchini and caramelised onion pizza

Skip to IngredientsSkip to Method
  • Gluten free
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • 1 serve veg or fruit

We can’t get enough of this gluten-free pizza recipe. It has the perfect balance of savoury and subtly sweet flavours, and it’s vegetarian, too.

  • Serves10
  • Cook time35 minutes
  • Prep time15 minutes, + 30 mins rising time
gluten free zucchini and caramelised onion pizza


  • 1 quantity Gluten-Free Pizza Dough* (see recipe below)
  • 1 tbs olive oil
  • 3 brown onions, thinly sliced
  • 2 tbs white miso paste
  • 1/3 cup (80ml) honey
  • 1 cup (100g) shredded mozzarella
  • 3 large zucchini, peeled into thin ribbons
  • Coles Australian Baby Rocket, to serve

Nutritional information

Per Serve: Energy 1411kJ/338 Cals (16%), Protein 6g (12%), Fat 8g (11%), Sat Fat 2g (8%), Sodium 719mg (36%), Carb 59g (19%), Sugar 15g (17%), Dietary Fibre 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Grease a large baking tray. Place the pizza dough on the tray and press evenly over the base. Set aside in a warm, draught-free place for 30 mins to rise.

  2. Step 2

    Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the onion and cook, stirring, for 10 mins or until soft and slightly golden. Add the miso paste, half the honey and 1 tbs water. Cook, stirring, for 2-3 mins or until onion mixture is saucy. Season.

  3. Step 3

    Spread the onion mixture evenly over the pizza dough and drizzle with the remaining honey. Sprinkle with half the mozzarella. Arrange the zucchini ribbons evenly over the top of the mozzarella and spray with olive oil spray. Season. Sprinkle evenly with the remaining mozzarella

  4. Step 4

    Bake for 15-20 mins or until the mozzarella melts and the base is light golden and cooked through. Sprinkle the pizza with the rocket and cut into pieces to serve.

Recipe tip

Use it up:
Got leftover zucchini ribbons? Add them to salads or pasta dishes, or lightly grill them and enjoy in burgers and sandwiches.

*Make 1 quantity of our Gluten-Free Pizza Dough as the base for this recipe.