Main image of Fruity Caramelized Onion & Feta Pizza

Fruity Caramelized Onion & Feta Pizza

57 min


This pizza is our new absolute favourite! You might not think to put fruit on pizza, but it's next level when paired with a caramelized onion spread, peppery arugula, creamy tofu feta "cheese", and a tangy balsamic reduction.

medium pizzas


57 min


10 min


47 min


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Caramelized onions

  • 1 Tbsp (15 mL)
    olive oil
  • 2
    medium onions, thinly sliced
  • 2 tsp (2 g)

Tofu "feta"

Pizza assembly

  • 1 tsp (5 mL)
    olive oil
  • 2
    medium (20 cm) ready-made pizza crusts
  • 1 cup (150 g)
    red grapes, cut in halves
  • 1
    pear, sliced
  • 1 cup (20 g)
  • 2 Tbsp (30 mL)

Optional garnishes

  • chili flakes
  • roasted walnuts

Try making your own

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  1. To a large pan on medium-high heat, add the oil and sliced onions. Cook for 25 - 30 minutes, until the onions are golden. In the last 5 minutes of cooking, add the Italian seasoning, and stir to toast.
  2. While the onions cook, make the tofu feta by adding the tofu, coconut oil, nutritional yeast, vinegar, onion powder, salt, and dill to a small food processor. Blend until smooth, stopping and scraping down the sides as needed. Transfer the tofu mixture to a bowl and place it in the fridge to harden*.
  3. Preheat a pizza stone and the oven to 500°F (250°C)**. Optionally, brush the pizza crusts with some olive oil.
  4. Transfer the onion mixture to a small food processor. Blend until a partly pureed, partly chunky mixture is achieved.
  5. Spread the blended onion mixture over the pizza crusts.
  6. Distribute the cut grapes over the crusts as well, then transfer the pizza to the oven.
  7. Bake on the center rack for 8 - 10 minutes, or until the crust is golden.
  8. Remove from the oven, top with the sliced pears, arugula, tofu "feta", a drizzle of balsamic vinegar reduction, and some toasted walnuts. Enjoy!


  • * The tofu feta is quite spreadable, almost like a ricotta texture, straight from the food processor. The longer it has to sit in the fridge, the more crumbly the "feta" becomes. If you enjoy bigger, creamy dollops, use the tofu "feta" straight from the food processor. If you want feta-like crumbles, keep the mix in the fridge until ready to serve.
  • ** If you don't have a pizza stone, you can bake this pizza on a parchment-lined baking tray at 390°F (200°C) for 15 - 17 minutes, or at 450°F (230°C) for about 12 minutes.


  • The pizza is best enjoyed fresh.
  • Store in an airtight container in the fridge for up to 2 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 46%

medium (20 cm) ready-made pizza crust

Proteins 3%

extra firm tofu

nutritional yeast

Fruits & Veggies 51%

medium onion

red grapes




extra firm tofu


olive oil

refined melted coconut oil

olive oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Laurel - Nov. 17, 2021, 6:51 p.m.

This pizza is incredible! What an amazing combination of flavors. I don't think I have ever made a fancier meal! We loved it, thanks for this yummy recipe.

PUL Team - Nov. 18, 2021, 1:29 a.m.

So glad the hear the pizza is being enjoyed, Laurel, thank you for taking the time to share 😃

Jule - Nov. 12, 2021, 5:35 p.m.

I made this with almost all ingredients save the pears (which I heavily recommend; better have the pears and not have the grapes even though they look so very pretty. Also, the walnuts rule.) and it was absolutely delicious. My non-vegan flatmate who grew up with italian home cooking approved even though he was super suspicious when I told him this pizza wouldn't include any tomatoes. I am very happy about this recipe because not only is it delicious and vibrant in colour, it is also mostly histamin free so that I can adapt it and make a huge tray for my granny who can't eat a whole lot of various foods any more (I will include real feta for her because any legumes, including soy, will make her sick).

PUL Team - Nov. 13, 2021, 2:49 a.m.

Hello hello, Jule! Thank you so much for sharing your experience and insight with the pizza. It's so appreciated and we're thrilled it was enjoyed ✨

Abby - Oct. 30, 2021, 3:53 a.m.

This was a combination I never would have put together, but it works so well. Absolutely loved this pizza with Sadia’s homemade crust recipe!

PUL Team - Oct. 31, 2021, 6:22 p.m.

This means so much, Abby, thank you 🥰

Zizo Ngewu - Oct. 26, 2021, 12:07 p.m.

Loved this dish it's literal perfection I was sceptical at first because I've never had a pizza with fruit before but after I tried it did not disappoint Will be making this one again 🥰🥰🥰 and can't wait to try more of your recipe's

PUL Team - Oct. 27, 2021, 2:08 a.m.

Aw we're so glad the pizza was enjoyed, Zizo, it's definitely an interesting combo 😃

Daisy - Oct. 20, 2021, 11:24 p.m.

It was really good!!! Thanks for sharing!!

Celina - Oct. 19, 2021, 3:16 p.m.

This was so delicious! So flavorful and the pizza dough recipe was amazing too 😋😋

Victoria - Oct. 9, 2021, 12:41 a.m.

soooo good, i didnt think i would like it as much as i did! the pears with the grapes and onions, sounded a bit odd initially, but ended up being delicious. I would love more recipes on how to use the 'feta'

PUL Team - Oct. 9, 2021, 10:40 p.m.

So happy to hear, Victoria, and thanks for the request! In the meantime, you may enjoy our Spinach, Blueberry & "Feta" Salad if you haven't already seen it:… :)

Mia - Oct. 4, 2021, 5:48 a.m.

I just made this pizza tonight and I was delightfully surprised at the orchestra of flavors. I added herbs to my homemade pizza dough for added flavor and added fresh basil after pizza was out of the oven. Just yummy! I will be repeating this recipe. Thank you for sharing!

PUL Team - Oct. 4, 2021, 6:01 p.m.

Hi Mia! A lovely idea to put herbs in the dough for added flavour 😍 Thanks for taking the time to share 😊

Cristina - Sept. 29, 2021, 8:14 a.m.

Hey! I'm thinking of making this today, but I have some plums to use instead of green grapes. Risky zone, should I try? By the way, I have your website as a shortcut on my phone browser, I always look first for inspiration in your recipes!

PUL Team - Sept. 29, 2021, 9:25 p.m.

Hi there, Cristina. If you enjoy the sweeter flavour of plums we say go for it! You could also opt to omit the grapes and use cherry tomatoes instead if desired 🙂 Let us know if you give the recipe a try!

Athina - Sept. 27, 2021, 12:47 p.m.

The taste is incredible despite the strange combination of ingredients. I used green grapes instead of red ones and tordylium apulum instead of arugula, which went well at the end and I am very satisfied.

PUL Team - Sept. 28, 2021, 5:49 p.m.

Lovely substitutions, Athina, so happy the pizza was enjoyed!