Low-Carb Tomato Pie With Almond Crust – A Fresh, Flavorful Twist on a Classic
Tomato pie usually calls for a buttery, flour-based crust and plenty of carbs. This version keeps all the sun-ripened flavor without weighing you down. An almond flour crust brings a delicate, nutty crunch that pairs perfectly with juicy tomatoes and creamy cheese.
It’s simple enough for a weeknight but impressive enough for guests. If you love tomatoes at their peak and want something satisfying yet light, this is your new go-to.
Low-Carb Tomato Pie With Almond Crust – A Fresh, Flavorful Twist on a Classic
Ingredients
Method
- Prep the tomatoes. Slice the tomatoes and lay them on a paper towel–lined sheet.Sprinkle with 1/2 teaspoon salt. Let them sit 20–30 minutes to release moisture, then gently blot the tops dry.
- Preheat the oven. Set to 350°F (175°C). Grease a 9-inch pie dish or tart pan.
- Make the almond crust. In a bowl, mix almond flour, Parmesan, salt, garlic powder, and pepper.Add egg and melted butter (or olive oil). Stir until it forms a soft dough. If crumbly, add 1–2 teaspoons water until it holds together.
- Press and blind bake. Press dough evenly into the dish, going up the sides.Prick the bottom with a fork. Bake 10–12 minutes until lightly golden. Let cool 5 minutes.
- Mix the creamy layer. In a bowl, combine mayonnaise, Dijon, mozzarella, cheddar, Parmesan, basil, parsley, garlic powder, onion powder, and red pepper flakes.Season with black pepper.
- Layer the pie. Arrange half the tomatoes in the crust in a single, slightly overlapping layer. Spread half the cheese mixture over the tomatoes. Repeat with remaining tomatoes and cheese mixture.
- Bake. Return to the oven and bake 25–30 minutes, until the top is bubbly and golden and the center is set.
- Rest before slicing. Let the pie cool at least 15–20 minutes.This helps it firm up for clean slices.
- Finish and serve. Top with extra fresh basil or a drizzle of olive oil if you like. Serve warm or at room temperature.
What Makes This Special
This pie is all about ripe tomatoes, a crisp almond crust, and a savory, cheesy filling that feels indulgent but stays light on carbs. The almond crust is grain-free and gluten-free, bakes up quickly, and holds together beautifully.
Layered tomatoes get a sprinkle of salt to draw out excess moisture, so the pie stays firm and sliceable. A mix of mayo and cheese lends a creamy tang that complements the sweetness of the tomatoes. The result is a slice that’s rich, fresh, and balanced.
Ingredients
- For the almond crust:
- 2 cups fine almond flour
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg
- 3 tablespoons melted butter or olive oil
- 1–2 teaspoons water, as needed
- For the filling:
- 3–4 medium ripe tomatoes, cored and sliced 1/4-inch thick
- 1/2 teaspoon sea salt (for salting tomatoes)
- 1 cup shredded mozzarella
- 1/2 cup shredded sharp cheddar (or more mozzarella)
- 1/3 cup grated Parmesan
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon finely chopped fresh parsley (optional)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- Freshly ground black pepper, to taste
How to Make It
- Prep the tomatoes. Slice the tomatoes and lay them on a paper towel–lined sheet.Sprinkle with 1/2 teaspoon salt. Let them sit 20–30 minutes to release moisture, then gently blot the tops dry.
- Preheat the oven. Set to 350°F (175°C). Grease a 9-inch pie dish or tart pan.
- Make the almond crust. In a bowl, mix almond flour, Parmesan, salt, garlic powder, and pepper.Add egg and melted butter (or olive oil). Stir until it forms a soft dough. If crumbly, add 1–2 teaspoons water until it holds together.
- Press and blind bake. Press dough evenly into the dish, going up the sides.Prick the bottom with a fork. Bake 10–12 minutes until lightly golden. Let cool 5 minutes.
- Mix the creamy layer. In a bowl, combine mayonnaise, Dijon, mozzarella, cheddar, Parmesan, basil, parsley, garlic powder, onion powder, and red pepper flakes.Season with black pepper.
- Layer the pie. Arrange half the tomatoes in the crust in a single, slightly overlapping layer. Spread half the cheese mixture over the tomatoes. Repeat with remaining tomatoes and cheese mixture.
- Bake. Return to the oven and bake 25–30 minutes, until the top is bubbly and golden and the center is set.
- Rest before slicing. Let the pie cool at least 15–20 minutes.This helps it firm up for clean slices.
- Finish and serve. Top with extra fresh basil or a drizzle of olive oil if you like. Serve warm or at room temperature.
How to Store
- Refrigerate: Cool completely, then cover and refrigerate for up to 3 days. The crust may soften slightly but will still taste great.
- Reheat: Warm slices in a 325°F (165°C) oven or toaster oven for 10–12 minutes until heated through.Avoid the microwave if you want to keep the crust from getting too soft.
- Freeze: Not ideal due to tomato moisture, but you can freeze tightly wrapped slices for up to 1 month. Reheat from frozen in a low oven.
Benefits of This Recipe
- Low in carbs, big on flavor: Almond flour keeps the crust grain-free while adding subtle nuttiness.
- Gluten-free friendly: No wheat flour means it suits many dietary needs.
- Protein and healthy fats: Cheese, egg, and almonds help make it satisfying and filling.
- Great for seasonal produce: Showcase garden tomatoes at their best.
- Make-ahead option: Bake the crust in advance, or assemble earlier and bake before serving.
What Not to Do
- Don’t skip salting the tomatoes. Excess moisture can make the pie watery and the crust soggy.
- Don’t overbake the crust initially. It should be lightly golden, not dark, or it may crumble when sliced.
- Don’t slice too soon. Resting time helps the filling set and prevents messy slices.
- Don’t overload with cheese. More isn’t always better; too much can make the pie greasy.
- Don’t use watery, out-of-season tomatoes. Pale, bland tomatoes won’t deliver the same flavor.
Variations You Can Try
- Caprese Style: Use fresh mozzarella pearls, extra basil, and a light balsamic drizzle after baking.
- Pesto Swirl: Spread 2 tablespoons of pesto over the crust before layering tomatoes for an herby kick.
- Goat Cheese Blend: Swap half the mozzarella for goat cheese for tangy depth.
- Spicy Tomato Pie: Add sliced jalapeños or a teaspoon of Calabrian chili paste to the cheese mixture.
- Roasted Garlic: Mash 2–3 cloves of roasted garlic into the mayo mixture for sweet, mellow flavor.
- Dairy-Light: Use Greek yogurt instead of mayo and reduce total cheese by 25%; add a pinch more Dijon for balance.
- Herb Crust: Mix 1 teaspoon dried Italian herbs into the almond crust for more aroma.
FAQ
Can I make the crust without egg?
Yes. Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 10 minutes until gelled.
Add an extra teaspoon or two of water if the dough seems dry.
What kind of tomatoes work best?
Use firm, ripe tomatoes such as vine-ripened, Roma, or heirlooms with dense flesh. Romas are less watery and hold up well, while heirlooms add amazing flavor and color.
How do I prevent a soggy crust?
Salt and blot the tomatoes, blind bake the crust, and let the pie rest before slicing. If your tomatoes are very juicy, you can also dust the crust with a teaspoon of almond flour or Parmesan before layering.
Can I make this ahead?
Yes.
Bake the crust up to a day ahead and keep it covered at room temperature. Assemble and bake the pie the day you plan to serve, or bake fully and reheat gently.
What can I use instead of mayonnaise?
Greek yogurt works well and keeps the filling creamy with a light tang. For an even richer option, use sour cream or a 50/50 blend of mayo and yogurt.
Is this suitable for keto?
Generally, yes.
The almond crust and low-carb filling fit many keto plans. Check your specific macros, especially from tomatoes and cheese, and adjust portions if needed.
Can I add protein?
Absolutely. Add cooked, crumbled bacon, shredded chicken, or diced ham between tomato layers.
Keep it moderate so the pie stays cohesive.
What if I don’t have almond flour?
Use finely ground almond meal, though the texture will be slightly coarser. Coconut flour isn’t a 1:1 swap; if using it, follow a crust recipe meant for coconut flour.
In Conclusion
This Low-Carb Tomato Pie with Almond Crust delivers bright tomato flavor, a creamy, savory filling, and a tender, toasty crust—without the heaviness of a traditional pie. It’s simple, flexible, and perfect for showcasing summer produce.
Keep the steps straightforward, let the tomatoes shine, and you’ll have a dish that feels both comforting and fresh. Serve it with a leafy salad or grilled protein, and enjoy a slice that checks all the boxes: satisfying, colorful, and decidedly low carb.
