Chef Stuart Reichman and his business partner, David Rozner of Berrylicious, launched the pop-up shop for the first time this year in an event space in town.
Knowing many Jewish people in the area would be cutting out leavened bread and foods made with wheat, barley, rye, spelt or oats, the two came up with the idea for a gluten-free pizza with a potato-based crust.
The kosher for Passover pizzas are made in Italian ovens with stone bases heat up to 700 degrees "almost instantly," Reichman said.
French fries cooked on the patio in the back of the facility and frozen yogurt machines churned out sweet treats inside.
Reichman is hoping to bring "Pies and Fries" back to Teaneck next Passover.
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