Tomato pies filled with cheese, basil and mayo are a summertime favorite but the carbs in the pie crust can add up. This diabetes friendly recipe uses ½ a pie crust, less cheese and mayo and tastes better than the original!
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What is tomato pie?
Southern tomato pies are a yummy filling baked in a pie crust. It's a great way to use fresh tomatoes and basil from your garden. This recipe is rich- mayo, cheese and pie crust- but we are using half a pie crust and less mayo/cheese to lighten it up!
Why this recipe works:
- Less carbs- we are using ½ a prepared pie crust. No difference in flavor!
- The crust is pre-baked to help it hold up to the substantial filling.
- A serving is ¼th pie!
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The main ingredients:
- Pie crust- I used a prepared refrigerated pie crust and cut it in half before unrolling it
- Tomatoes- use garden fresh tomatoes
- Basil- choose fresh for this recipe
- Green onion
- Mayo-use your favorite brand
- Cheese- I love sharp cheddar for this recipe. Use your favorite -a combination of cheeses works great also
If you are looking for "traditional" recipes made diabetes-friendly, check out our 19 diabetes low carb meals you can (almost) make without a recipe, 26 More Diabetes Low Carb Meals You Can (Almost) Make Without A Recipe and our Healthy Pizza Alternatives!
How to make low carb Tomato Pie:
- Step 1: Cut a pie crust in half, then roll it out thin to fit into an 8" pie pan.
- Step 2: Prick the crust, then bake til lightly browned.
- Step 3: Meanwhile, salt the tomato slices then allow to drain.
- Step 4: Prepare mayo and cheese mixture, set aside.
- Step 5: Layer tomato slices into pre-baked crust.
- Step 6: Top with onions and basil.
- Step 7: Spread cheese mixture on top.
- Step 8: Bake, then serve.
Expert Tips:
- Use fresh Summer tomatoes for best results and flavor.
- Be sure to salt and drain tomatoes which helps reduce excess juice in the final pie.
- Sprinkle a small amount of flour on surface before rolling out pie crust to make transfer easier.
- Use an 8" pan for best results.
Frequently asked questions
Yes, tomato pie should be stored in the refrigerator- up to 3 days. Reheat in 350 degree oven about 15-20 minutes or until warmed.
This recipe is best with fresh Summer tomatoes, but I have made this recipe in the Winter and had very good results with roma tomatoes sliced very thin.
A serving (¼th pie) of this tomato pie recipe is 13gm carb.
Hope you enjoy this Tomato Pie Recipe! Be sure to check out these other low carb favorites featuring tomatoes including Caprese Salad with Cherry Tomatoes, Avocado Cheese Toast and Balsamic Roasted Cherry Tomatoes.
Did you make this recipe? Please leave your star rating and comment below!
Recipe
Tomato Pie made Diabetes Friendly
Ingredients
- ½ prepared pie crust
- 1 large tomato,sliced
- ⅓ cup green onion,chopped about 1 green onion
- 10 basil leaves, small, chopped
- 1 cup cheese, grated
- ¼ cup mayo
- ⅛ teaspoon salt
- dash ground pepper
Instructions
- Preheat oven to 400°. Cut a prepared roll of pie crust in ½. Return unused ½ to refrigerator for another use. Flour surface lightly and roll out remaining ½ crust thinly and fit into 8" pan. Prick with fork then bake for 10 minutes or until lightly browned. (After removing pie, reduce oven temp to 350° for final baking.)
- Meanwhile, lightly salt sliced tomatoes and allow to drain on paper towels or colander.
- Layer drained tomatoes, green onions and basil into prebaked crust.
- In a small bowl, mix cheese, mayo, salt and pepper. Spread mixture on top of basil.
- Bake pie at 350° for approx 15 minutes or until bubbly and cheese begins to brown.
Notes
- Use fresh Summer tomatoes for best results and flavor.
- Be sure to salt and drain tomatoes which helps reduce excess juice in the final pie.
- Sprinkle a small amount of flour on surface before rolling out pie crust to make transfer easier.
- Use an 8" pan for best results.
- 1 serving equals ¼ of pie.
michelle says
Did you just use a standard pie crust and roll it out very thinly? I've made something similar to this,--grilled squash zucchini, salted and drained tomatoes, topped with basil and a Greek yogurt/sour cream/mayo and parmesan cheese mixture. Crustless. Love all the summer flavors!
Charlotte says
Hi Michelle! Yes, this was a standard pie crust and I cut it in half. Your recipe sounds delicious! Thanks for visiting.
Anne says
Can the mayo be substituted with all plain Greek yogurt, or even half yogurt and half mayo so to lower fat content?
Charlotte says
I would use lower fat mayonnaise. The yogurt might make the filling too moist. Hope that helps.