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 teaspoon garlic powder
- 3 tablespoons mozzarella liquid
- 1 large egg
- 1/4 cup parmesan cheese, shredded
- 2 tablespoons pesto
- 2 tablespoons fresh basil
- 1/2 ounce mozzarella pearls
- 4 medium cherry tomatoes
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 4 servings of Tomato Basil and Mozzarella Galette. Each serving comes out to be 237 calories, 19g fats, 4.3g net carbs, and 10.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 3 tablespoon mozzarella liquid | 5 | 0 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1/4 cup parmesan cheese | 108 | 7.2 | 1 | 0 | 1 | 9.6 |
| 2 tablespoon pesto | 108 | 10.6 | 2 | 0.6 | 1.4 | 1.2 |
| 2 tablespoon fresh basil | 1 | 0 | 0.1 | 0.1 | 0 | 0.1 |
| 1/2 ounce mozzarella pearls | 35 | 2.5 | 0.3 | 0 | 0.3 | 2.5 |
| 4 medium cherry tomatoes | 12 | 0.1 | 2.7 | 0.8 | 1.8 | 0.6 |
| Totals | 1006 | 81.6 | 33.4 | 16.3 | 17.1 | 45 |
| Per Serving (/4) | 252 | 20.4 | 8.3 | 4.1 | 4.3 | 11.3 |
Tomato Basil and Mozzarella Galette
Ingredients
- 1 cup almond flour
- 1 teaspoon garlic powder
- 3 tablespoon mozzarella liquid
- 1 large egg
- ¼ cup parmesan cheese shredded
- 2 tablespoon pesto
- 2 tablespoon fresh basil
- ½ ounce mozzarella pearls
- 4 medium cherry tomatoes
Instructions
- Heat oven to 375F 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 the dough from sticking to your fingers.
- 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.
Where did you find mozzarella liquid? Is there a substitute? I realllllly want to try this! Looks *so* good
When you go to the grocery store look for the little balls of mozzarella packed in a plastic tub – the water is the brine. Sometimes it’s located where the specialty cheeses are by the deli.
Just tried this recipe. It was delicious! For my taste there was too much dough, so I might try making 2 next time. You forgot to mention when to add the garlic powder, so I added it to the dough.
Thank you Michelle! I will get this recipe updated today so that it’s not missing. 😡
I guess I’m confused. So this recipe given is suppose to make 4 servings? So then wouldn’t the dough need to be divided at some point? And if this is the case, how can you divide 1.5 small mozzrrala pearls, slicrd 3 times, amongst 4 servings? OR are you suppose to cut this one dough ball ( after it is assembled and baked) , into 4 servings? I’d love to make this, and I’m pretty good with numbers that I could figure out the macros on my own…. But I want to know how much I’m actually making. Clarification would be really great. Otherwise, like I said, I’ll take the shell of this recipe and make it into my own thing. Thank you so much.
To get four servings you cut the finished galette into four slices. 🙂
Has anyone ever assembled these ahead of time? How does the dough hold up? I usually prep on Sunday, so it wouldn’t get eaten until Wednesday-ish
You should be fine assembling them ahead of time 🙂
The dough was really wet so I had to add another 1/4 cup of almond flour. The flavor was amazing. When reheated it was a bit heavy. I’m going to make it again today and play with the recipe.
I tried this tonight, and instead of additional basil, I added a couple of cubes of cooked chicken breast. Was amazing! Especially for my first time EVER using almond flour. My only question though – I’m still using an app to track my calorie intake, and you mentioned this makes 3 servings and 4 servings…so I’m confused…is the galette dough supposed to be made in to three balls? Cut in to 4 pieces when cooked? I feel like it’s a stupid question to ask but I don’t get it. 😖 Thanks!
Sorry for the mistake. It makes 1 galette, with three servings. I think originally it was 4 but we tried to make the serving a little bigger because 1 slice just seems so small. (Though with almond flour still pretty nutrient dense.)
Oh okay, thanks for your help and clearing that up! ☺
I just made this tonight! I didn’t have mozzarella liquid so I cut off a chunk and let is soak in about 1/4 cup of water and used that. It turned out so yummy! I will be making this alot!
I tried this today and it was great! I loved how easy the dough was to make. I didn’t have mozzarella liquid or fresh basil so I used almond milk and dried basil. I also added a slice of salami. It was great and I think I’d like to dip it in a garlic butter sauce or marinara next time. I also made a second batch of the dough and made mini galettes with some cheesecake fatbombs as the filling… they were so good. Thanks!
I simply loved these! Cant thank you enough for sharing these
Glad you enjoyed them, Roopali! Thanks for the feedback 🙂