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½ of tomato pie
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5 from 3 votes

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.
Prep Time10 mins
Cook Time30 mins
Course: Appetizer, Main Course, Meatless, Snack
Cuisine: American
Servings: 4
Calories: 317kcal


  • ½ prepared pie crust
  • 1 large tomato,sliced
  • cup green onion,chopped about 1 green onion
  • 10 basil leaves, small, chopped
  • 1 cup cheese, grated
  • ¼ cup mayo
  • teaspoon salt
  • dash ground pepper


  • 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.


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.


Calories: 317kcal | Carbohydrates: 13g | Protein: 9g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 428mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 8mg | Calcium: 218mg | Iron: 1mg