The beauty in a galette is that they don’t have to be beautiful to be delicious. In fact, the more rustic they look, the fancier the appear. This imperfect crust method is great for gluten free baking because it’s so forgiving in its looks and versatile in the fillings. You could go with a sweet “dessert” galette and fill it with low-carb fruits, or even a sweetened cream cheese filling, but today I want to share a cheese filled savory variety that will make you think you’re eating a the real deal….but without all of those pesky carbs!
This savory galette has a thick, crispy, crust that is buttery with a hint of cheese from Parmesan and some of the reserved mozzarella liquid. I love adding the liquid from my packaged mozzarella to crust or dough because it provides a boost of flavor.
The fillings have no limit when it comes to a galette. For this particular variety I went with a classic pesto, basil, and mozzarella then finished it off with some sweet cherry tomatoes. I was conservative with my cheese and tomatoes but went heavy on the dough. You could certainly press the dough thinner, use more filling, and create more servings from this exact crust recipe. Remember to track added carbs if you increase any fillings!
Yields 3 servings of Tomato Basil and Mozzarella Galette
The Preparation
- 1 cup almond flour
- 1 large egg
- 3 tablespoons mozzarella liquid
- 1 teaspoon garlic powder
- ¼ cup shredded Parmesan cheese
- 2 tablespoons pesto
- 3-4 leaves fresh basil
- ½ ounce Mozzarella pearls*
- 3-4 cherry tomatoes
*I used pearl mozzarella balls and cut them into three slices each, using a total of 1.5 pearls.
The Execution
1. Heat oven to 375°F and line a cookie sheet with parchment. Spray with non stick spray. Combine the almond flour, garlic powder, and mozzarella liquid in a bowl then stir gently.
2. Add the egg and Parmesan cheese then mix well until dough forms.
3. Form the dough mixture into a large ball and place on the prepared parchment.
4. Press the dough ball into a circle, working to keep the thickness uniform. It should press out to about ½ inch thick. It may be sticky so wetting your hands with a little water can help keep your fingers from picking up the crust.
5. Spread pesto evenly over the center of the crust, leaving room to fold in the edges. Layer mozzarella, basil leaves, and tomatoes.
6. Using the edge of the parchment, fold the edges of the crust up and over the filling. Work in a circle around the edge until all of the edges are folded up.
7. Bake for 20 to 25 minutes or until crust browns and cheese is melted.
This makes a total of 3 single-servings of Tomato Basil Mozzarella Galette. Each serving comes out to be 323.67 Calories, 24.01 g Fat, 7.87 g Net Carbs, and 14.46 g Protein.
| Tomato Basil and Mozzarella Galette | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 cup (104 g) almond flour | 640 | 48 | 24 | 8 | 16 | 24 |
| 1 large (50 g) egg | 72 | 4.75 | 0.36 | 0 | 0.36 | 6.28 |
| 3 tablespoons mozzarella liquid | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon garlic powder | 10 | 0.02 | 2.25 | 0.3 | 1.95 | 0.51 |
| ¼ cup shredded Parmesan cheese | 62 | 4.1 | 0.51 | 0 | 0.51 | 5.68 |
| 2 tablespoons pesto | 132 | 11.84 | 3.18 | 0.6 | 2.58 | 3.1 |
| 4 leaves (2 g) fresh basil | 0 | 0.01 | 0.05 | 0 | 0.05 | 0.06 |
| ½ ounce Mozzarella pearls* | 43 | 3.17 | 0.31 | 0 | 0.31 | 3.14 |
| 4 cherry (68 g) tomatoes | 12 | 0.14 | 2.65 | 0.8 | 1.85 | 0.6 |
| Totals | 971 | 72.03 | 33.31 | 9.7 | 23.61 | 43.37 |
| Per Serving(/3) | 323.67 | 24.01 | 11.1 | 3.23 | 7.87 | 14.46 |
This makes a total of 3 single-servings of Tomato Basil Mozzarella Galette. Each serving comes out to be 323.67 Calories, 24.01 g Fat, 7.87 g Net Carbs, and 14.46 g Protein.
The Preparation
- 1 cup almond flour
- 1 large egg
- 3 tablespoons mozzarella liquid
- 1 teaspoon garlic powder
- ¼ cup shredded Parmesan cheese
- 2 tablespoons pesto
- 3-4 leaves fresh basil
- ½ ounce Mozzarella pearls*
- 3-4 cherry tomatoes
The Execution
- Heat oven to 375°F and line a cookie sheet with parchment. Spray with non stick spray. Combine the almond flour, garlic powder, and mozzarella liquid in a bowl then stir gently.
- Add the egg and Parmesan cheese then mix well until dough forms.
- Form the dough mixture into a large ball and place on the prepared parchment.
- Press the dough ball into a circle, working to keep the thickness uniform. It should press out to about ½ inch thick. It may be sticky so wetting your hands with a little water can help keep your fingers from picking up the crust.
- Spread pesto evenly over the center of the crust, leaving room to fold in the edges. Layer mozzarella, basil leaves, and tomatoes.
- Using the edge of the parchment, fold the edges of the crust up and over the filling. Work in a circle around the edge until all of the edges are folded up.
- Bake for 20 to 25 minutes or until crust browns and cheese is melted.
Notes
*I used pearl mozzarella balls and cut them into three slices each, using a total of 1.5 pearls.
