If you’ve ever eaten the Southern Summer staple of Tomato Pie, then you know it’s hard to beat. It’s amazingly delicious with fresh & juicy vine ripen tomatoes right from the garden. I’ve missed it so much since I’ve been doing the Keto lifestyle. Because the true Tomato Pie recipe is made in a pie crust. But thankfully, I married a smart guy! My husband had the genius idea to try a Cauliflower Crust Tomato Pie. As Paul Harvey says, “here’s the rest of the story…”

Obviously, for this Cauliflower Crust Tomato Pie you start with a riced cauliflower that you turn into an amazing crust! It’s very low carb, easy & delicious! Trust me, I used to be intimated by making cauliflower crust, but once I mastered it – I absolutely love it! Click here to see my post on how to make the perfect low carb Cauliflower Crust.

I use inexpensive frozen riced cauliflower when I make a crust for pizza or this tomato pie. If you have an Aldi’s in your area – they’re the most inexpensive place to buy almost anything! I believe a lot of people add too much moisture to their riced cauliflower, therefore not being able to serve it like a true crust. For this recipe, and typically when I make pizzas I use 2 bags of frozen riced cauliflower. I add just a little bit of water, usually 1/4 cup of water in my very favorite steamer for 2 bags of riced cauliflower. It comes out perfectly every time.

Cauliflower Crust Tomato Pie

Ingredients

2 cups Mayo
1 cup shredded Parmasan cheese
a few squirts of fresh lemon juice
1 tsp Parsely
1/2 tsp Adobo
1 tsp Italian Seasoning
4-5 sliced ripe tomatoes
8-10 sliced ripen cherry tomatoes
several slices fresh Mozzarella
fresh leaves basil

Instructions

After preparing and baking your Cauliflower Crust, (see recipe in another post) mix your mayo, lemon juice, spices and Parmesan cheese together.
Spread your entire mixture over your prepared Cauliflower crust.
Add your fresh slices of tomatoes on top of the mixture.
Bake at 425* for 10 minutes.
Take your tomato pie out of the oven & add your fresh Mozzarella & basil leaves on top of your pie. Place back in the oven for about 5 more minutes.
Enjoy!

To see how I prepare and make my cauliflower crust, visit this post for full recipe details.

This Cauliflower Crust Tomato Pie is extremely easy to prepare and bake. It’s so delicious, and truly tastes like Summer to your entire senses. Obviously you can add your own favorite ingredients to this recipe! I happen to also love it, because it’s 100% Keto approved. You’re getting your fats in the mayo, a few carbs from a few slices of tomatoes & the cauliflower crust. It’s a perfect dinner for anyone.

This recipe would be perfect for dinner, weekends, parties or even holiday parties. Even in the Winter, you could get cherry tomatoes that are delicious. Just slice it up in small bites for the perfect holiday appetizer!
If you feel so inclined, please pin this to your favorite board. I appreciate all the shares. If you’re doing a low carb or Keto diet – this will become a favorite meal for sure!

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