Tomato Basil and Mozzarella Galette

Name: Tomato Basil and Mozzarella Galette
Yield: 1 serving
Ingredients: 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

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Tomato Basil and Mozzarella Galette

Iris Warren

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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.

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Ingredients

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

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Instructions

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.