Ingredients
Scale
- 1 gluten-free pie crust
- 2 cups fresh tomatoes, sliced
- 1 cup fresh mozzarella cheese, sliced
- 1/2 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze (for drizzling)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the gluten-free pie crust on a piece of parchment paper.
- Layer the sliced tomatoes and mozzarella in the center of the crust, leaving about a 2-inch border.
- Sprinkle fresh basil over the top and drizzle with olive oil.
- Season with salt and pepper.
- Fold the edges of the crust over the filling, pleating it as you go.
- Bake for 25-30 minutes or until the crust is golden brown.
- Allow to cool slightly before drizzling with balsamic glaze.
- Serve warm or at room temperature.
Notes
Use the ripest tomatoes for the best flavor. Fresh mozzarella works best, but shredded mozzarella can be used. Consider adding garlic or oregano for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg