Keto Vegetarian Basil and Mozzarella Galette

By chris5863

Ingredients

• 1 1 1 cup almond flour
• 1 1 1 cup almond flour
• 1 1 1 cup almond flour
• 1 1 1 large egg
• 1 1 1 large egg
• 1 1 1 large egg
• 3 3 3 tablespoons mozzarella liquid
• 3 3 3 tablespoons mozzarella liquid
• 3 3 3 tablespoons mozzarella liquid
• 1 1 1 teaspoon garlic powder
• 1 1 1 teaspoon garlic powder
• 1 1 1 teaspoon garlic powder
• 1/4 1/4 1/4 cup shredded Parmesan cheese
• 1/4 1/4 1/4 cup shredded Parmesan cheese
• 1/4 1/4 1/4 cup shredded Parmesan cheese
• 2 2 2 tablespoons pesto
• 2 2 2 tablespoons pesto
• 2 2 2 tablespoons pesto
• 3-4 3-4 3-4 leaves fresh basil
• 3-4 3-4 3-4 leaves fresh basil
• 3-4 3-4 3-4 leaves fresh basil
• 1/2 1/2 1/2 ounce Mozzarella pearls*
• 1/2 1/2 1/2 ounce Mozzarella pearls*
• 1/2 1/2 1/2 ounce Mozzarella pearls*
• 3-4 3-4 3-4 cherry tomatoes
• 3-4 3-4 3-4 cherry tomatoes
• 3-4 3-4 3-4 cherry tomatoes
• 1.5 used pearl mozzarella balls and cut them into three slices each, using a total of 1.5 pearls.
• 1.5 used pearl mozzarella balls and cut them into three slices each, using a total of 1.5 pearls.
• 1.5 used pearl mozzarella balls and cut them into three slices each, using a total of 1.5 pearls.

Details

Servings 3
Preparation time 15mins
Cooking time 40mins
Adapted from ruled.me

Preparation

Step 1

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.