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.
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.
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.
What's in Smashed Potato Onion Tomato Pizza?
- Smashed Potato Pizza Crust
- onion
- garlic
- tomato
- white cheddar cheese
- basil
- olive oil
- salt, pepper
How to Make Smashed Potato Onion Potato Pizza
- You can learn how to make the "crust" here, and you can make it up to 6 hours ahead of time.
- Once the crust is ready, sauté the onion until it's caramelized.
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Separately, cook the garlic and tomato purée until it reduces and is thick.
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Spread the tomato mixture on the Smashed Potato Pizza Crust.
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Sprinkle it with cheese and add a layer of basil leaves to cover everything.
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Top with onions and tomatoes, drizzle with olive oil and sprinkle with salt and pepper.
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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.
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

Smashed Potato Onion Tomato Pizza
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.
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Debra
I WILL be making this!
valentina
Great! Hope you love it! 🙂
Linda`
I'll be taking this recipe to Mexico with me, a
perfect choice para los amigos. Como se dice
"Miss Congeniality" en español?
valentina
Yo digo, "Miss Congeniality." 😉 XO
John
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!
valentina
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! 🙂
Zaza
Wow, looks delicious! I can almost smell that pizza!