Sometimes we’re just in the mood for a pie, am I right? How about a warm, savory pie that is gluten-free and gut-friendly? Not only is this recipe okay for sensitive tummies, but it’s soft and full of flaky goodness. It really just hits the spot!

Sweet pies are great, don’t get me wrong…but sometimes a savory pie is just what you need for delicious comfort!

Warm & Flakey Savory Pie – Gluten-Free!

Theses are the measurements I used for one, 9-inch pie – but you can adjust your amounts based on the size/amount of pies you decide to make, as well as your taste level.


  • Gluten-free pie crust – you can make one from scratch, but to expedite the process you can also just buy one.
    • I like the Wholly gluten-free name brand 9″ pie shells. It comes with 2 shells, and it is completely gluten-free.
  • 1 can of organic Tomatoes, de-seeded and skins peeled.
    • You may be able to find organic, canned tomatoes free from seeds and skins. If you do, wash them with water and throw them through a strainer to ensure no seeds remain (this also gets rid of the lectins).
    • Also note that tomatoes are acidic, so if you are prone to acid reflux, heartburn/GERD I would avoid these and replace them with veggies you know you can tolerate.
  • 1/2 pound of Squash, de-seeded, and skins peeled (you can use frozen, cubed butternut squash for a quick solution – thaw before use). If you’re using a fresh, hard squash like butternut, you’ll need to pre-cook it for about 20 minutes.
  • 1 Tablespoon dried Thyme
  • A few leaves of Basil
  • 1 Teaspoon Salt (more or less may be added for your own taste)
  • 6 organic, cage-free eggs
  • 1 Teaspoon Organic extra virgin olive oil
  • 1/2 of an onion
    • You may add more onion if you like, or omit altogether. Remember onions can be more difficult to digest, so if your gut is sensitive, omit for now.

As mentioned in our comforting veggie soup recipe, always wash your fresh fruits and vegetables with white vinegar to avoid contamination prior to consumption.

Veggie options (all should be without seeds and skins):

  • Zucchini
  • Carrots
  • Sweet Potatoes
  • Beets
  • Parsnips


  • Take your pie crust out of your fridge/freezer.
  • While you let that sit for a few minutes you can begin to prep your other items.
  • Take your vegetables and prep them all by washing, peeling, and chopping them into cubes.
  • In a large bowl mix your eggs, thyme, salt, tomatoes, squash, and any other vegetables you prefer.
  • Scoop all of these ingredients into your pie crust.
  • Drizzle the extra virgin olive oil on top of the pie, to your liking – a great way to add some good fat!
  • Bake the pie in the oven at 350°F. Bake until the tomatoes are soft and the crust is an even, golden brown (about 25-30 minutes).

Throw some fresh basil on top if you’d like! This pie makes GREAT leftovers too. =)

Drop a comment below if you decide to try this recipe out. We look forward to hearing from you!