Harlan Kilstein’s Completely Keto Tomato Pesto Pie




Harlan Kilstein’s Completely Keto Tomato Pesto Pie


Harlan Kilstein’s Completely Keto Tomato Pesto Pie

 

Ingredients for pie crust:

 

Serves 12 Servings

 

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

egg

pinch Himalayan salt to taste

½ tsp of dried basil and garlic powder 

 

 

Pesto sauce:

 

1 Cup fresh basil leaves

1/4 Cup Pili nuts 

1/3 Cup olive oil

2 Tbs Primal Kitchen Mayo

3 Cloves fresh garlic

 

Blend ingredients in blender and set aside

 

 

4-6 Tomatoes depending on size sliced thin

Fresh ground pepper

Salt

 

Use a  rectangular pie tray at least 12 x 15 or larger




Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese and stir.

Microwave on HIGH for 1 minute. Stir again.  Then microwave on HIGH for another 30 seconds.

Add the egg, salt, basil , garlic, pepper and any other flavorings you choose and  mix gently

Place pie crust in between 2  (butter/oil)  greased pieces of baking parchment/paper and place onto a rectangular shape large pie tray

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

Keep the bottom parchment paper under pie crust while baking

Make fork holes all over the dough to ensure it cooks evenly.

Bake at 425F for exactly 12 minutes or until golden

 

Remove from oven and allow to cool

Spread Pesto Sauce all over pie crust

Slice tomatoes and place all around in whichever way you choose

Sprinkle salt & pepper over the tomatoes and bake in oven between 5-10 minutes, depending how well done you like the tomatoes

Please watch carefully as every oven varies in temperature

Slice into small squares


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