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I’m all about the savoury galettes lately. This roasted tomato galette is like a tasty low-carb pizza with extra cheese topping!
I adore fat head dough food and combining it with the incredible flavours of ricotta, basil and rich roasted tomatoes makes it an amazing experience for my tastebuds. This comes together with minimal fuss and look how pretty it looks. Enjoy!
Make sure to also check out our Sweet Keto Galette too. For a nut-free option, try the dough in this recipe using flax meal.
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs6.7 grams
Protein22.6 grams
Fat29.3 grams
Calories381 kcal
Calories from carbs 7%, protein 24%, fat 69%
Total carbs9.1 gramsFiber2.4 gramsSugars3.1 gramsSaturated fat11.4 gramsSodium414 mg(18% RDA)Magnesium67 mg(17% RDA)Potassium386 mg(19% EMR)
Ingredients (makes 6 servings)
Dough:
- 1 cup almond meal (100 g/ 3.5 oz)
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
- 1 large egg
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
Filling:
- 250 g cherry tomatoes on the vine (8.8 oz)
- 2 tbsp freshly chopped basil
- 2 large eggs
- 1/2 small red onion (30 g/ 1.1 oz)
- 3/4 + 1 tbsp ricotta cheese (200 g/ 7.1 oz)
- 1/2 cup gouda, grated (57 g/ 2 oz)
- 1/2 cup shredded low-moisture mozzarella (57 g/ 2 oz)
- 1 tbsp extra virgin olive oil (15 ml)
Instructions
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all the ingredients.
- Melt mozzarella and cream cheese in a microwave safe bowl on high for 1 minute. Remove and stir, then microwave for a further 30 seconds.
- Stir and then add almond meal, seasonings and egg and mix well until a soft dough forms.
- Roll out between sheets of baking paper until approx. 1/2 cm (1/4 inch) thick, in a rough circle. Set aside.
- Thinly slice the basil leaves. In a bowl, place the ricotta, gouda, mozzarella, basil and eggs and stir until creamy and combined.
- Spoon over the base of the dough in a circle, leaving a 2-3 cm (1 inch) border around the edges.
- Fold and roll the edges into a rough crust around the filling.
- Slice the red onion into thin slices, approx. 1/2 cm (1/8 inch). Drizzle the tomato trusses with olive oil. Scatter the onion slices over the top and then place the tomatoes on to the top.
- Bake for 25 minutes (If you want the base to be super crisp, use a pizza stone). Garnish with basil leaves prior to serving.
- Store in the refrigerator, covered for up to three days, but note that the base will start to go soft. Reheat in the oven or a microwave over or eat cold.
Ingredients
- 1 cup almond meal (100 g/ 3.5 oz)
- 1 1/2 cups shredded low-moisture mozzarella (170 g/ 6 oz)
- 1 heaped tbsp cream cheese (30 g/ 1.1 oz)
- 1 large egg
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 250 g cherry tomatoes on the vine (8.8 oz)
- 2 tbsp freshly chopped basil
- 2 large eggs
- 1/2 small red onion (30 g/ 1.1 oz)
- 3/4 + 1 tbsp ricotta cheese (200 g/ 7.1 oz)
- 1/2 cup gouda, grated (57 g/ 2 oz)
- 1/2 cup shredded low-moisture mozzarella (57 g/ 2 oz)
- 1 tbsp extra virgin olive oil (15 ml)
Instructions
- Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Prepare all the ingredients.
- Melt mozzarella and cream cheese in a microwave safe bowl on high for 1 minute. Remove and stir, then microwave for a further 30 seconds.
- Stir and then add almond meal, seasonings and egg and mix well until a soft dough forms.
- Roll out between sheets of baking paper until approx. 1/2 cm (1/4 inch) thick, in a rough circle. Set aside.
- Thinly slice the basil leaves. In a bowl, place the ricotta, gouda, mozzarella, basil and eggs and stir until creamy and combined.
- Spoon over the base of the dough in a circle, leaving a 2-3 cm (1 inch) border around the edges.
- Fold and roll the edges into a rough crust around the filling.
- Slice the red onion into thin slices, approx. 1/2 cm (1/8 inch). Drizzle the tomato trusses with olive oil. Scatter the onion slices over the top and then place the tomatoes on to the top.
- Bake for 25 minutes (If you want the base to be super crisp, use a pizza stone). Garnish with basil leaves prior to serving.
- Store in the refrigerator, covered for up to three days, but note that the base will start to go soft. Reheat in the oven or a microwave over or eat cold.
Nutrition (per serving, 1 slice)
Calories381kcal
Net Carbs6.7g
Carbohydrates9.1g
Protein22.6g
Fat29.3g
Saturated Fat11.4g
Fiber2.4g
Sugar3.1g
Sodium414mg
Magnesium67mg
Potassium386mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 6.7 g | 22.6 g | 29.3 g | 381 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 1.6 g | 6.7 g | 5.6 g | 83 kcal |
| Cream cheese, soft (full-fat) |
| 0.2 g | 0.4 g | 1.4 g | 12 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Onion powder, spices |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Italian seasoning (mixed herbs) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.8 g | 0.3 g | 0.1 g | 7 kcal |
| Basil, fresh |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Onion, red, fresh |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Ricotta cheese, full-fat |
| 1 g | 3.8 g | 4.3 g | 58 kcal |
| Cheese, Gouda |
| 0.2 g | 2.4 g | 2.6 g | 34 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.5 g | 2.2 g | 1.9 g | 28 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 2.3 g | 20 kcal |
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