Tomato Pie

tomato pie recipetomato pie recipe

Serve up this Tomato Pie recipe and you’re sure to go viral! Our gluten-free savory Tomato Pie raises the bar by featuring Garden of Life Grass Fed Collagen Peptides for an added health-supporting boost. Luscious Heirloom tomatoes mixed with vegan mayo and cheese—yes, please. This is a lovely, great-tasting option for lunch or a light dinner. Make it for your next get-together with family and friends and sit back and watch their reactions. Everyone will want this Tomato Pie recipe so be sure to keep it bookmarked.

Serves: 6-8


  • 1 9-inch gluten-free pie dough round (or homemade)

  • 1 Tbsp. cornmeal

  • 4 large tomatoes (Heirloom preferred)

  • 1 tsp. salt 

  • ¾ cup vegan mayonnaise

  • 1 scoop Garden of Life Grass Fed Collagen Peptides 

  • 1 ½ cups grated cheddar cheese (grassfed cheddar cheese preferred)

  • 1 egg, beaten

  • 2 tsp. cornstarch

  • ¼ cup grated parmesan cheese

  • 5-6 basil leaves thinly sliced plus extra for garnish

  • 3 scallions thinly sliced


  1. Flour a clean surface (with gluten free flour) and roll out the dough into a 13-inch round. Place the dough into a tart or pie pan and press down the sides and bottom. Trim any excess dough around the edges. Sprinkle the cornmeal over the crust and refrigerate for 30 minutes.

  2. Preheat oven to 450 degrees and place a baking sheet in there that you will put the pie on to prevent a soggy crust (if you are using a glass pie pan you can skip the baking sheet).

  3. Slice tomatoes into ¼ inch thick slices. Place the tomatoes in a single layer on paper towel-lined baking sheets and sprinkle with 1 tsp. of salt (this will help remove moisture).  

  4. Mix together cheese, mayo, egg, collagen peptides, cornstarch, parmesan, scallion and basil until well combined and set aside.

  5. Now, gently press the tomatoes with paper towel to remove any excess moisture. Place about one-third of the tomatoes over the bottom of the crust.

  6. Dollop and spread half of the mayo mixture over the tomatoes. Layer half of the remaining sliced tomatoes over the mayo mixture and then spread the remaining mayo mixture on top. Sprinkle some black pepper over the pie and then top with the remaining tomatoes.

  7. Bake for 10 minutes at 450 then lower the temperature to 325 and bake for another 40-50 minutes, until the crust is golden brown.

  8. Cool for at least one hour before serving and then garnish with basil leaves. 


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