This is a great recipe for those who are gluten free/wheat free/grain free but are missing out on pizza night.  Serves great alongside a fresh salad.  Enjoy!


  • 2lb (.9kg) potatoes, peeled and sliced thinly
  • 1 red pepper, diced
  • 1 small onion, diced
  • 1 tsp dried basil (or fresh if you’ve got it)
  • 1 tsp dried oregano
  • 1 clove garlic, diced
  • Salt & pepper to taste
  • 2 tbsp olive oil
  • Grated cheese (mozzeralla, parmesan, cheddar etc) to taste
  • ¾ cup cherry tomatoes, halved


  • Preheat oven to 425 (220)
  • Toss potatoes with red pepper, onion, herbs, garlic, salt, pepper, and olive oil, and layer on a baking sheet to form the crust.
  • Bake for 15-30 minutes or until potatoes are slightly crisp.
  • Top with cheese and cherry tomatoes and bake until cheese is bubbly.

A Few Notes:

  • If you want your potato crust extra crispy, parboil the potatoes before baking
  • Serves well alongside a crisp salad with some acidity in the dressing to cut the gooiness of the cheese.
  • What is 2lb of potatoes?  2-3 large, or 5-6 small

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