In the quaint town of Avignon, nestled within the heart of Provence where the air is perfumed with lavender and thyme, there lived a chef named Eloise. Known for her innovative approach to traditional Provençal cuisine, Eloise had recently embraced the ketogenic lifestyle, both for herself and her beloved patrons. Amidst the rolling hills and vineyards, she sought to create a dish that married the rustic charm of the region with her new dietary principles.
Inspired by the abundance of ripe, juicy tomatoes from her garden and the fragrant basil that grew wild by her doorstep, Eloise set out to craft a Completely Keto Tomato Pesto Pie. She began with a crust unlike any other, combining shredded mozzarella, almond meal, cream cheese, and a medley of herbs, to create a base that was both flavorful and keto-friendly.
For the pesto, Eloise turned to the robust flavors of fresh basil, Pili nuts for their creamy texture and nutritional profile, and olive oil, blending them with Primal Kitchen Mayo and garlic to achieve a rich, velvety sauce that perfectly complemented the simplicity of the tomatoes.
As she assembled the pie, layering the thin slices of tomato atop the pesto-spread crust, Eloise marveled at the harmony of colors and aromas. A final sprinkle of salt and pepper was all it needed before being baked to perfection.
The result was a culinary masterpiece, a Keto Tomato Pesto Pie that was as delightful to the palate as it was true to keto principles. Eloise’s creation quickly became a staple at her table, beloved by keto enthusiasts and traditionalists alike for its ability to bridge two worlds: the rich, culinary heritage of Provence and the modern pursuit of health and well-being. It was more than a pie; it was a celebration of the region’s bounty, a testament to Eloise’s creativity, and a beacon for the future of Provençal cuisine.
Ingredients
Ingredients for pie crust:
- 1 3/4 cups pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
- 3/4 cup almond meal/flour
- 2 tbsp cream cheese
- 1 egg
- pinch Himalayan salt to taste
- ½ tsp of dried basil and garlic powder
Pesto sauce: Blend all ingredients in blender and set aside
- 1 Cup fresh basil leaves
- 1/4 Cup Pili nuts
- 1/3 Cup olive oil
- 2 Tbs Primal Kitchen Mayo
- 3 Cloves fresh garlic
Toppings
- 4-6 Tomatoes depending on size sliced thin
- Fresh ground pepper
- Salt
Instructions
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Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese and stir.
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Microwave on HIGH for 1 minute. Stir again. Then microwave on HIGH for another 30 seconds.
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Add the egg, salt, basil , garlic, pepper and any other flavorings you choose and mix gently
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Place pie crust in between 2 (butter/oil) greased pieces of baking parchment/paper and place onto a rectangular shape large pie tray
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Use a rectangular pie tray at least 12 x 15 or larger
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Remove only top parchment paper after dough is in baking pan reaching all corners and edges and thickness is spread evenly, using your fingers to feel the doughs thickness on top of the paper
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Keep the bottom parchment paper under pie crust while baking
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Make fork holes all over the dough to ensure it cooks evenly.
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Bake at 425F for exactly 12 minutes or until golden
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Remove from oven and allow to cool
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Spread Pesto Sauce all over pie crust
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Slice tomatoes and place all around in whichever way you choose
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Sprinkle salt & pepper over the tomatoes and bake in oven between 5-10 minutes, depending how well done you like the tomatoes
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Please watch carefully as every oven varies in temperature
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Slice into small squares
