Cheese & Tomato Pie

from Randy Graham

*This savory pie is egg-less and gluten-free.


  • 1 gluten-free piecrust*
  • 3 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1 (28-ounce) can diced tomatoes ¾ teaspoon salt 2 tablespoons fresh parsley (chopped)
  • ½ teaspoon dried basil
  • Black pepper to taste
  • 2 medium sweet yellow onions
  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese
  • 8 ounces mozzarella cheese, grated or cut into thin strips 12 Kalamata olives (pitted & sliced)


Preheat oven to 375° F.

Heat olive oil in a large pan and sauté the garlic in it for a few minutes. Add tomatoes and their juice, ½ teaspoon of the salt, parsley, basil and pepper to taste. Simmer sauce, stirring occasionally, until it is reduced by about half. It should be quite thick. Set aside.

Peel, halve and thickly slice onions. Sauté in butter until golden; sprinkle with ¼ teaspoon salt. Set aside. Now you can assemble the pie. Sprinkle Parmesan cheese over the bottom of the pre-baked pastry crust. Arrange the onion slices over Parmesan cheese in an even layer; cover with tomato sauce. Arrange mozzarella cheese evenly on top of the tomato sauce. Sprinkle olive slices on top and bake the pie for 35 minutes. Allow to cool for approximately 10 minutes before serving.

Gluten-Free Crust

  • ½ cup arrowroot starch
  • 1 cup amaranth flour
  • ¼ teaspoon sea salt
  • 3 tablespoons vegetable oil
  • 4–5 tablespoons cold water (more if necessary to form a dry ball)

Roll pastry out to make one 12-inch piecrust. Place crust in pie tin (or use a spring-form pan) and thoroughly prick sides and bottom with fork to prevent shrinking. Pre-bake at 400° for 12–15 minutes.

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