Gluten-free Friday: Margherita potato pizza recipe

Mar 29, 2013 at 10:15 a.m. ET

Don't you just love a unique pizza? If so, this gluten-free recipe is right up your alley!

Margherita potato pizza

This pizza is put together in a surprisingly delicious way! For a Gluten-free Friday dish, swap a pizza crust for potatoes and toss together this Margherita potato pizza recipe.

The fresh tomatoes, basil and mozzarella are a classic combo in a Margherita pizza. One main difference in this dish? The crust. Instead of dough, we sub potatoes for the base of this pie. This makes an amazing, gluten-free side dish or a light lunch served with a tossed salad.

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Margherita potato pizza recipe

Serves 2-4


  • 2 large baking potatoes, cleaned, peeled and cut into 2-inch cubes
  • 1/3 cup cherry tomatoes, sliced in half
  • 1 garlic clove, minced
  • 3 fresh basil leaves, torn or sliced
  • 1 egg, beaten
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil, plus more to drizzle
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Nonstick cooking spray


  1. Preheat your oven to 400 degrees F. Lightly coat a 10-inch baking dish with the nonstick cooking spray and set it aside.
  2. Cook the potatoes (either in the microwave or in a pot of salted, boiling water) until they are tender. Drain them, as needed. Allow them to cool for about 5 minutes.
  3. After cooling slightly, put the potatoes in a large bowl and add the olive oil, egg, garlic, half the cheese, salt and pepper, and toss to combine.
  4. Spoon the potato mixture evenly across the bottom of the baking dish and bake for 15 minutes.
  5. Remove the potato pizza from the oven and sprinkle on the remaining mozzarella cheese. Next, arrange the tomato slices evenly over the top.
  6. Add the basil pieces last, then drizzle a little olive oil over the top, and sprinkle with a bit more salt and ground black pepper.
  7. Bake for another 15 minutes or until the cheese has melted and the potatoes turn golden.
  8. Serve warm.

Slice up a piece of this potato-based pie!

More Gluten-free Friday recipes

Zucchini "fries"
Tuna and black olive pizza
Asian-style noodles and shrimp