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    Home » Diabetes Diet

    Tomato Pie made Diabetes Friendly

    Published: Jul 9, 2020 • Modified: Jul 9, 2020 by Charlotte• This post may contain affiliate links •2 Comments

    524 shares
    Jump to Recipe - Print Recipe
    tomato pie with text overlay

    Tomato pie filled with cheese, basil and mayo is 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!

    low carb tomato pie

    What is tomato pie?

    Southern tomato pie is 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!

    tomatoes on plant

    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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    • Cooking a Meal for a Friend with Diabetes- Oven Baked Rotisserie Chicken
    basil plant
    Basil!

    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
    ½ of tomato pie

    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.

    Related Recipes

    • Low Carb Italian Beef and Cheese Bowl
    • 19 diabetes low carb meals you can (almost) make without a recipe
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    pie crust half
    Step 1
    pie crust for low carb tom pie
    Step 2
    pie crust for low carb tom pie
    Step 2
    tomatoes draining on paper towel
    Step 3
    cheese and mayo mixture
    Step 4
    tomatoes layered in baked crust
    Step 5
    green onions and basil layered over tomato slices in baked crust
    Step 6
    cheese mixture over tomato pie
    Step 7
    low carb tomato pie
    Step 8

    Expert Tips:

    1. Use fresh Summer tomatoes for best results and flavor.
    2. Be sure to salt and drain tomatoes which helps reduce excess juice in the final pie.
    3. Sprinkle a small amount of flour on surface before rolling out pie crust to make transfer easier.
    4. Use an 8" pan for best results.
    slice of tomato pie

    Frequently asked questions

    Should you refrigerate tomato pie?

    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.

    Can you make this recipe in the winter months?

    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.

    How many carbs in tomato pie?

    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:

    • Tomato Caprese Salad
    • Avocado Tomato Toast
    • Balsamic Roasted Cherry Tomatoes

    Did you make this recipe? Please leave your star rating and comment below!

    Recipe

    tomato pie in white pie pan

    Tomato Pie made Diabetes Friendly

    Low carb tomato pie makes a delicious summertime lunch or brunch! Enjoy your fresh tomatoes and basil with a lightened-up pie crust.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Meatless, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    Calories: 317kcal
    Author: Easyhealth Living

    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
    Prevent your screen from going dark

    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 20 minutes or until bubbly and cheese begins to brown.

    Notes

    Expert Tips
    1. Use fresh Summer tomatoes for best results and flavor.
    2. Be sure to salt and drain tomatoes which helps reduce excess juice in the final pie.
    3. Sprinkle a small amount of flour on surface before rolling out pie crust to make transfer easier.
    4. Use an 8" pan for best results.
     
    Nutrition Facts
    Tomato Pie made Diabetes Friendly
    Amount per Serving
    Calories
     
    317
    Calories from Fat 225
    % Daily Value*
    Fat
     
    25
    g
    38
    %
    Saturated Fat
     
    9
    g
    45
    %
    Cholesterol
     
    36
    mg
    12
    %
    Sodium
     
    428
    mg
    18
    %
    Potassium
     
    179
    mg
    5
    %
    Carbohydrates
     
    13
    g
    4
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    798
    IU
    16
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    218
    mg
    22
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this Recipe? Pin it for Later!Mention @EasyHealthllc or tag #EasyHealthllc!

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    524 shares

    Reader Interactions

    Comments

    1. michelle

      August 13, 2019 at 2:12 pm

      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!

      Reply
      • Charlotte

        August 13, 2019 at 8:33 pm

        Hi Michelle! Yes, this was a standard pie crust and I cut it in half. Your recipe sounds delicious! Thanks for visiting.

        Reply

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    524 shares