Red Potatoes, Garlic & Rosemary Gluten-Free Pizza

red potato pizza
Oksana Charla
Prep time: 25 mins
Cook time: 30 mins
Calories: 353

Reminiscent of a loaded baked potato, this gluten free pizza is topped with sliced potatoes, crumbled bacon and dollops of sour cream. The traditional crust (not flatbread) is recommended for this topping combination. Note: This crust is not parbaked before toppings are added.

Gluten-Free Pizza Tips:

Baking pizza on a preheated pizza stone produces a superior texture and taste. For a makeshift stone, turn a large baking sheet upside down and place it on the lowest rack of the oven to preheat. Slide the flatbread and parchment onto preheated baking sheet and bake as instructed. Alternatively, bake the pizza in a round pan on the lowest rack of the oven. After baking, remove the pizza from the pan and slide it onto a wire rack to cool. Leaving the pizza in the pan produces a lot of steam that can make the crust soggy.

More DIY Gluten-Free Pizzas

Homemade Gluten-Free Margherita Pizza

Gluten-Free Pizza Shopping List

For gluten-free and allergy-friendly ingredients, check out these companies.

Dairy-Free Cheese
Follow Your Heart
GO Veggie!
So Delicious

Cauliflower Crusts
Cali’flour Foods
Outer Aisle Gourmet

Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels. When in doubt, confirm ingredients directly with the manufacturer.

In a Hurry? Sometimes there’s just no time for homemade. Check out our picks for the best gluten-free frozen pizzas.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 2 servings


  • 1 (12-inch) Perfect Pizza Crust (Traditional)
  • 1 pound small red potatoes, thinly sliced
  • 2 tablespoons olive oil, more for oiling pans and brushing top
  • 2 garlic cloves, crushed
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (8 ounces) grated fresh mozzarella or mozzarella-style cheese of choice
  • 1/4 cup Parmesan cheese of choice, more if desired
  • 4 slices cooked smoked bacon, crumbled (for topping)
  • ½ cup sour cream of choice, optional
  • Fresh rosemary leaves, for garnish
  • Coarse sea salt, for garnish, optional


1Set a pizza stone (if using) on the bottom rack of the oven. Preheat oven to 425°F.

2Prepare Perfect Pizza Crust (Traditional)and press dough into a well-oiled 12-inch pizza pan. Cover with plastic wrap and let rise in a warm, draft-free place (about 15 minutes) while preparing potatoes.

3In a large bowl, toss potatoes with oil, garlic, rosemary, salt and pepper until lightly coated.

4Line a baking sheet with parchment paper or aluminum foil and brush with olive oil to coat. Spread potatoes in one layer on the baking sheet. Place in preheated oven on middle rack and bake until just fork-tender, 10 to 15 minutes. Remove to a wire rack to cool.

5Remove plastic wrap from crust. Lightly brush top dough with oil.

6Sprinkle crust with mozzarella and cover with potato slices, overlapping them. Sprinkle with Parmesan cheese.

7Place pizza on preheated pizza stone or on the lowest rack of preheated oven. Bake 25 to 27 minutes or until edges are golden brown and cheese is melted.

8Remove from oven. If not serving immediately, use a large spatula to remove the pizza from the pan and transfer to a wire rack. Top with crumbled bacon, dollops of sour cream (if using) and rosemary. Sprinkle with sea salt, if desired.

2 slices contains 353 calories, 17g total fat, 6g saturated fat, 0g trans fat, 27mg cholesterol, 691mg sodium, 40g carbohydrates, 3g fiber, 2g sugars, 12g protein.