Restaurant-Quality Gluten-Free Caramelized Onion Steak and Fontina Pizza: Pizza al Taglio Recipe

Ingredients

1 gluten-free pizza crust, homemade or store-bought, 12 to 16 inches
1 tablespoon olive oil, divided
2 large yellow onions, thinly sliced
1 teaspoon granulated sugar
1/2 teaspoon sea salt, divided
1/4 teaspoon black pepper, divided
8 ounces sirloin steak or ribeye steak
1 teaspoon garlic powder
1 cup shredded Fontina cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1 teaspoon balsamic glaze, optional
Crushed red pepper flakes, optional

Directions

Step 1: Caramelize the Onions

Heat 2 teaspoons of the olive oil in a large skillet over medium-low heat. Add the thinly sliced onions, granulated sugar, and 1/4 teaspoon of the sea salt. Stir until the onions are evenly coated.

Cook the onions slowly for 20 to 25 minutes, stirring frequently to prevent scorching. The onions should become very soft, deep golden brown, and noticeably sweet. If they begin browning too quickly, reduce the heat slightly.

Add the minced garlic during the final minute of cooking. Stir continuously until the garlic is fragrant, then remove the skillet from the heat. Set the caramelized onion mixture aside while preparing the steak.

Step 2: Season the Steak

Pat the steak dry with paper towels. Brush both sides with the remaining 1 teaspoon olive oil. Season the steak evenly with the remaining 1/4 teaspoon sea salt, the black pepper, and the garlic powder.

Allow the seasoned steak to sit briefly while the skillet heats. Removing excess surface moisture and using a hot skillet will help the exterior brown properly.

Step 3: Cook the Steak

Heat a cast-iron skillet over medium-high heat. Place the seasoned steak in the hot skillet and cook for approximately 3 to 4 minutes per side for medium-rare, or continue cooking until it reaches your preferred level of doneness.

Transfer the steak to a cutting board and allow it to rest for 5 minutes. Resting helps the juices redistribute through the meat. Slice the rested steak thinly across the grain so it remains tender when served on the pizza.

Step 4: Preheat the Oven

Preheat the oven to 450°F. If using a pizza stone, place it in the oven before preheating and allow it to heat for at least 30 minutes.

Prepare the gluten-free pizza crust according to its recipe or package instructions. Some store-bought gluten-free crusts require pre-baking before toppings are added. Place the prepared crust on a pizza peel or on a baking sheet lined with parchment paper, if needed.

Step 5: Add the Cheese

Spread the shredded Fontina and mozzarella cheeses evenly over the pizza crust, leaving a small border around the edge. Distributing the cheese before the other toppings helps create a rich, creamy layer beneath the steak and onions.

Fontina melts smoothly and contributes a slightly nutty flavor, while mozzarella adds the familiar stretch associated with freshly baked pizza.

Step 6: Add the Steak and Onions

Arrange the caramelized onions evenly over the Fontina and mozzarella. Add the thinly sliced steak, spacing the pieces across the entire pizza so every serving receives a balanced amount.

Sprinkle the grated Parmesan cheese and fresh thyme leaves over the steak and onions. Avoid concentrating too many toppings in the center because this can make the gluten-free crust difficult to crisp.

Step 7: Bake the Pizza

Transfer the assembled pizza to the preheated oven. Bake for 12 to 18 minutes, depending on the thickness of the crust and any package instructions.

The pizza is ready when the Fontina and mozzarella are melted and bubbling, the Parmesan is lightly browned, and the gluten-free crust is crisp around the edges. Watch the pizza closely near the end of the baking time because thinner crusts may brown more quickly.

Step 8: Garnish and Serve

Remove the pizza from the oven and allow it to rest for 2 to 3 minutes before slicing. This brief resting period allows the melted cheese to settle slightly and makes the pizza easier to cut.

Sprinkle the pizza with chopped fresh parsley. If desired, drizzle it lightly with balsamic glaze and add crushed red pepper flakes for a touch of heat. Slice and serve immediately while the crust is crisp and the cheese is hot and creamy.

Notes

For the most tender steak, allow it to rest before cutting and always slice it thinly across the grain.

Sirloin provides a hearty beef flavor, while ribeye creates a richer topping due to its additional marbling.

Fontina cheese melts beautifully and gives the pizza an exceptionally creamy texture. Gruyère or provolone may be substituted if Fontina is unavailable.

Caramelize the onions over medium-low heat. Higher heat may brown the outside before the onions become soft and sweet.

A homemade gluten-free pizza crust can provide excellent flavor and texture, but a high-quality store-bought crust makes preparation more convenient. Follow the instructions provided with the selected crust, especially if pre-baking is recommended.

Use a pizza stone when possible to encourage a crisp bottom crust. Allow the stone to preheat thoroughly before adding the pizza.

For additional richness, add sautéed mushrooms or roasted garlic before baking.

Add the balsamic glaze sparingly so it complements the steak and onions without overpowering the Fontina cheese.

Check the labels on the pizza crust, garlic powder, cheeses, balsamic glaze, and other packaged ingredients to confirm that they meet your gluten-free needs. 

Prevent cross-contact by using clean utensils, cookware, preparation surfaces, and a dedicated pizza stone or baking sheet when necessary.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. 

Reheat it in a 375°F oven until the toppings are warmed through and the crust becomes crisp again.