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Low-Carb Tomato Pie With Almond Crust – A Fresh, Flavorful Twist on a Classic

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Preheat the oven. Set to 350°F (175°C). Grease a 9-inch pie dish or tart pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake. Return to the oven and bake 25–30 minutes, until the top is bubbly and golden and the center is set.
  8. Rest before slicing. Let the pie cool at least 15–20 minutes. This helps it firm up for clean slices.
  9. Finish and serve. Top with extra fresh basil or a drizzle of olive oil if you like. Serve warm or at room temperature.