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    Home » Gluten-Free, Savory » Smashed Potato Onion Tomato Pizza

    Smashed Potato Onion Tomato Pizza

    Jan 1, 2015 · by Valentina · 7 Comments

    This post may contain affiliate links.

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    This Smashed Potato Onion Tomato Pizza is not what you might expect. It's gluten-free pizza like no other! Beautiful and delicious Mediterranean flavors sit atop a "crust" made entirely out of potato. Smashed Potato Onion Tomato Pizza on parchment paper with one slice being held in the air on a metal spatula.

    Inspiration

    As a lover of smashed potatoes in general, I was inspired to make one giant smashed potato and use it as pizza crust. Here's how to make it.

    Ever since I tried it and loved it, I've been playing around with different delicious toppings, and the star ingredients in this one are caramelized onions and tomatoes.

    Smashed Potato Pizza Crust on parchment

    What is a Smashed Potato Pizza?

    A smashed potato pizza is a gluten-free pizza with a crust made out of 100% potato.

    It can be topped with any ingredients you like, just as a regular pizza would be.

    It doesn't behave quite like a pizza with a typical bread crust. If it gets crispy enough on the bottom, it can be hand held, but it's often easier to eat with a fork and knife.

    Smashed Potato Onion Tomato Pizza slice being pulled away from while pizza

    What's in Smashed Potato Onion Tomato Pizza?

    • Smashed Potato Pizza Crust
    • onion
    • garlic
    • tomato
    • white cheddar cheese
    • basil
    • olive oil
    • salt, pepper

    Whole Smashed Potato Onion Tomato Pizza on parchment paper

    How to Make Smashed Potato Onion Potato Pizza

    1. You can learn how to make the "crust" here, and you can make it up to 6 hours ahead of time.
    2. Once the crust is ready, sauté the onion until it's caramelized.
    3. Separately, cook the garlic and tomato purée until it reduces and is thick.
    4. Spread the tomato mixture on the Smashed Potato Pizza Crust.
    5. Sprinkle it with cheese and add a layer of basil leaves to cover everything.
    6. Top with onions and tomatoes, drizzle with olive oil and sprinkle with salt and pepper.
    7. Bake until the cheese is melted and the pizza is sizzling.

    (More detailed instructions are below.)

    Can you change the toppings?

    Of course. I love this combination, but if you crave something different, go for it.

    Close up of Smashed Potato Onion- Tomato Pizza on parchment

    Can you make this Potato Onion Tomato Pizza on a different crust?

    Sure! The directions would be the same for the toppings.

    This is such an awesome way to make a gluten-free pizza crust!

    I hope you love this pizza as much as I do.

    More unique gluten-free pizza crusts:

    • Grilled Gluten-Free Pizza Crust
    • Sweet Potato Gluten-Free Pizza Crust
    • Almond Flour Vegan and Gluten-Free Pizza Crust
    Caramelized Onion-Tomato Smashed Potato Pizza| cookingontheweekends.com

    Smashed Potato Onion Tomato Pizza

    Valentina K. Wein
    This Smashed Potato Onion Tomato Pizza is not what you might expect. I'ts gluten-free pizza like no other! Beautiful and delicious Mediterranean flavors sit atop a "crust" made entirely out of potato.
    Please note that the Smashed Potato Pizza Crust should be made at least 2 hours ahead of time. You can get that recipe here.
    Print
    Prep Time 20 mins
    Cook Time 20 mins
    Making Crust 1 hr 45 mins
    Total Time 2 hrs 25 mins
    Course Main Course
    Cuisine Italian, American
    Servings 4
    Calories 274 kcal

    Ingredients
      

    • 1 (10-inch) Smashed Potato Pizza Crust (Click here for the recipe)
    • 1½ cups yellow onion, thinly sliced
    • 1 teaspoon garlic, minced
    • about ¾ cup cup tomato purée
    • 1 cup white cheddar cheese, grated
    • about 6 large basil leaves
    • 1 Roma tomato, thinly sliced
    • extra virgin olive oil for drizzling
    • salt and freshly ground black pepper

    Instructions
     

    • Preheat the oven to 400°F, and adjust a rack to the center.
    • Coat the bottom of a medium-sized sauté pan with olive oil, add the onion and place it over medium-high heat. Stirring every so often, cook until the onions are soft and nicely browned, about 15 minutes. Set aside.
    • While the onions are browning, add the garlic and tomato purée to a small sauce pan and place it over medium heat. Bring to a simmer and let it thicken and reduce a bit, about 10 minutes. Then season to taste with salt and pepper. (Here's how to season to taste.)
    • Place the prepared Smashed Potato Pizza Crust on a parchment-lined baking sheet. Then use the back of a large spoon to spread the tomato sauce on its surface.
    • Sprinkle the grated cheese evenly over the sauce and then add a layer of the basil leaves -- they should cover the cheese almost completely.
    • Top with an even layer of the onions and tomato slices.
    • Drizzle with olive oil and sprinkle with a bit more salt and pepper.
    • Place in the preheated 400°F oven and bake until the cheese is melted and it's sizzling, 15 to 20 minutes.
    • Let the pizza sit for about 10 minutes, slice and serve.
    Keywords gluten-free pizza recipes, pizzas for sharing
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

     

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    Reader Interactions

    Comments

    1. Debra

      January 01, 2015 at 12:49 pm

      I WILL be making this!

      Reply
      • valentina

        January 01, 2015 at 9:10 pm

        Great! Hope you love it! 🙂

        Reply
    2. Linda`

      January 01, 2015 at 1:08 pm

      I'll be taking this recipe to Mexico with me, a
      perfect choice para los amigos. Como se dice
      "Miss Congeniality" en español?

      Reply
      • valentina

        January 01, 2015 at 9:10 pm

        Yo digo, "Miss Congeniality." 😉 XO

        Reply
    3. John

      January 01, 2015 at 3:01 pm

      Can't wait to try this new use for the Smashed Potato Pizza Crust. Last evening I made three of the SPPC's, let them cool slightly, and then topped with creme fraiche that I stirred some finely chopped fresh dill and pepper into, and covered that with a layer of three different caviars. Served it with Champagne, and everyone loved them! This morning I e-mailed the requested recipe to twenty three of my guests!! Can't wait to hear how they use them. Have a peaceful, productive, and Happy New Year!

      Reply
      • valentina

        January 01, 2015 at 9:13 pm

        Hi John! I'm thrilled you've been working with the SPPC -- and I love that you gave it its own acronym! Thank you for trying it and for sharing the recipe with friends. Wishing you a very Happy New Year as well! 🙂

        Reply
    4. Zaza

      January 01, 2015 at 4:44 pm

      Wow, looks delicious! I can almost smell that pizza!

      Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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