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Unbaked gluten-Free tomato pie topped with shredded cheese.

Gluten-Free Tomato Pie

Be sure to use ripe summer tomatoes in this gluten-free tomato and ricotta pie. Without flavorful tomatoes, the pie just isn't the same.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Author GlutenFreeBaking.com Elizabeth Barbone


  • 1 9-inch single gluten-free pie crust rolled out and in the pan
  • 1 cup whole milk ricotta cheese (8 ounces; 227 grams)
  • 1/2 cup + 1 Tablespoon freshly grated Parmesan cheese (1 3/4 ounces; 50 grams)
  • 2 large eggs (about 3 ounces; 100 grams)
  • 1 teaspoon dried basil
  • 1/2 cup grated mozzarella, plus 2 tablespoons more for topping, if desired (2 ounces; 57 grams)
  • 2 large tomatoes cut into 1/4-inch thick slices OR one cup grape tomatoes, halved (about 1 pound; 453 grams)
  • 5-6 leaves fresh basil


  1. Prepare the Crust: Preheat oven to 400 degrees F.
  2. Poke the bottom of the crust with a fork a few times. Chill crust for 15 minutes.
  3. Bake until golden brown, about 15 minutes.
  4. Make the filling: Stir together the ricotta, 1/2 cup Parmesan, eggs, and basil until smooth.
  5. Place the crust on a rimmed baking sheet. Spread the filling into the crust. Top with 1/2 cup grated mozzarella. Place tomatoes onto the cheese, pressing down lightly. Sprinkle with remaining cheese, if desired.
  6. Bake until set and bubbling, about 20 minutes.
  7. Allow the pie to cool for 10 minutes before serving.
  8. Store wrapped leftovers in the refrigerator for up to three days.