Tomato Basil and Mozzarella Galette

Ingrédients

• 1 cup almond flour
• 1 teaspoon garlic powder
• 3 tablespoon mozzarella liquid
• 1 large egg
• 1/4 cup parmesan cheese (shredded)
• 2 tablespoon pesto
• 2 tablespoon fresh basil
• 1/2 ounce mozzarella pearls
• 4 medium cherry tomatoes

Préparation

1. 1

   Heat oven to 375F 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. 2

   Add the egg and Parmesan cheese, then mix well until dough forms.

3. 3

   Form the dough mixture into a large ball and place on the prepared parchment.

4. 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 the dough from sticking to your fingers.

5. 5

   Spread pesto evenly over the center of the crust, leaving room to fold in the edges. Layer mozzarella, basil leaves, and tomatoes.

6. 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. 7

   Bake for 20 to 25 minutes or until crust browns and cheese is melted.