Crustless Tomato Pie (Gluten-Free, Low Carb)
Crustless tomato pie is a low-carb, gluten-free dish made with ricotta, eggs, and fresh tomatoes, no crust and no mayonnaise. The ricotta and egg base bakes up soft and custardy, and the fresh tomato layer on top keeps it light instead of heavy. It works for breakfast, lunch, or a light dinner, and it’s a good one to make when tomatoes are at their best and you want something that isn’t another salad.
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Recipe Highlights
- Ricotta and egg base – No crust and no mayonnaise, just ricotta, eggs, and fresh tomatoes baked until set.
- Low carb and gluten free – Real protein from the eggs and cheese keeps it satisfying.
- Quick to make; mostly hands-off – A few minutes of prep, then the oven does the rest.
- Keeps well – Leftovers hold up to 3 days in the fridge, good cold or reheated.
Ingredient Notes
- Ricotta cheese – Whole milk ricotta gives the best texture. Part-skim works, but the filling will be a little less rich. Small curd cottage cheese also works.
- Tomatoes – Any ripe tomato works. Roma or plum have less moisture and hold up well; if you use beefsteak or heirloom, pat them extra dry.
- Mozzarella cheese – Swap for feta, provolone, or gruyere for a different flavor.
- Eggs – These set the filling, so there’s no real substitute.
- Onion – Fresh is best, but 1/4 teaspoon onion powder works in a pinch.
- Garlic– Fresh cloves preferred, or swap in 1/4 teaspoon garlic powder.
- Olive oil – Avocado oil or another neutral oil works the same.
- Fresh basil – Garnish only. Skip it or swap in parsley if that’s what you have.
How to Make this Crustless Tomato Pie Recipe
- Prepare: Wash, dry and slice the tomatoes. Lay them on a paper towel for 8 to 10 minutes to absorb excess moisture which will prevent a soggy tomato pie. Chop the onions and garlic, shred the mozzarella and measure the ricotta. Preheat the oven to 375°F.
- Cook the aromatics: Heat the oil in a skillet, once it’s hot add the onions and garlic. Cook until fragrant and tender. Remove from the heat and cool for a few minutes.
- Mix the filling: Whisk the eggs in a bowl, then stir in the ricotta cheese until smooth. Once the onions and garlic have cooled off, stir them into the ricotta cheese mixture.
- Turn into pan: Pour the ricotta mixture into the pie pan and sprinkle half the mozzarella on top. Arrange tomato slices in a single layer over the mixture.
- Bake: Place in a preheated oven and bake for 45 minutes. Remove the tomato pie from the oven and add the remaining mozzarella cheese over the top. Bake for a few minutes longer until the cheese melts. Insert a knife into the center; if it comes out clean, the pie is done. Garnish with fresh basil leaves and serve.
Make it Your Way
Get creative and tailor this crustless pie to your preferences:
- Caramelized onions – 1/4 to 1/2 cup of caramelized onions to the pie filling before layering with the tomatoes before baking.
- Add more vegetables – Mix sauteed mushrooms, zucchini or spinach to the pie filling before baking.
- Spicy – Stir in a teaspoon or two of diced jalapeno peppers, chili peppers or a few dashes of red pepper flakes.
- Cheese – Swap mozzarella for feta, parmesan, gruyere or provolone- try adding a middle layer of shredded cheese for extra creaminess.
- Herbs – Use any combination of your favorite fresh herbs such as parsley, oregano, cilantro or sage. Start with a tablespoon or two and go from there.
- Traditional – If you’re craving a classic version, you can make this tomato pie with a traditional pie crust, following the same steps for layering and baking.
So What Tomato Pie is This Exactly?
“Tomato pie” means something different depending on where you’re from. I grew up in NJ thinking tomato pie meant the cold Philly bakery version, no cheese, more like a focaccia or pizza without the cheese, until I found out there’s a whole different Southern take made with a crust and mayonnaise. This one isn’t either of those. Here’s how they compare.
- Philly tomato pie – What I grew up calling tomato pie. It’s a cold, thick-crust bakery pizza topped with tomato sauce and little to no cheese, more like a focaccia than an actual pie. Nothing like the recipe here.
- Southern tomato pie – The version I didn’t know about until later. It’s usually made with a pastry or biscuit crust and a mayonnaise-based filling. I’m not a fan of mayo, so this recipe skips that and the crust. Instead, I use ricotta and eggs for a lighter, lower-carb take.
- Impossible tomato pie – Made with a Bisquick or flour-based batter (like my impossible breakfast pie) that settles into its own thin crust as it bakes (hence “impossible”). This recipe has no batter or flour at all, so there’s truly no crust, just the egg and ricotta filling holding everything together.
What to Serve with Crustless Tomato Pie
Tomato pie can be served as main dish for any meal. We like it for breakfast with a side of homemade turkey sausage, or with a chopped salad, coleslaw for lunch or dinner. As a side dish, serve it with grilled chicken or pork.
How to Store and Use Leftovers
- Refrigerate: Store leftover pie in an airtight container for up to 3 days.
- Reheat: Warm slices in the oven at 350°F for 10–15 minutes, or enjoy cold straight from the fridge.
- Freezing is not recommended because of the moisture content in tomatoes.
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Crustless Tomato Pie (Gluten-Free, Low Carb)
Equipment
Ingredients
- 1 cup ricotta cheese
- 2 eggs
- 1 cup mozzarella cheese grated
- 1/4 cup minced onion about 1/2 of a small onion
- 1 clove garlic minced
- 3 to 4 medium sized tomatoes sliced
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375 degrees f. Mince the garlic and onions.
- Slice the tomatoes and arrange them in a single layer on a paper towel to absorb the excess moisture.
- Heat olive oil in a skillet over medium-high heat. Once the oil is hot, reduce to medium heat. Add the onions and garlic; cook until they begin to turn soft and remove them from the heat.
- Whisk the eggs together in a small mixing bowl, then whisk the cheese into the eggs.
- Add the cooked garlic and onions to the egg/ricotta mixture.
- Pour the mixture into a pie plate coated with oil; sprinkle with half of the mozzarella cheese and arrange the tomato slices in a single layer on top.
- Bake for 45 minutes.
- Remove the pie from the oven, sprinkle with the remaining cheese and bake 5 minutes longer to melt the cheese.
- Add fresh chopped basil and allow the pie to rest for 5 to 10 minutes before slicing.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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I read in directions to add the mozzarella but list of ingredients does show it? Is it 1/2# of grated mozzarella?
Hi Linda! Thanks for your comment, I just updated the recipe to include 1 cup mozzarella cheese.