No-Crust Tomato Pie – Lower Carb, Gluten-free

Crustless Tomato Pie is a low-carb spin on one of my favorite southern dishes. Such a yummy way to use up a bumper crop of sweet, ripe tomatoes.

Most southern tomato pies have a pastry crust, but I personally like mine without! Tomatoes tend to get watery and seep all over a crust and make it unpleasantly soggy, especially you have leftovers. But a crustless tomato tart or pie doesn’t have nearly the same issue.

Watch it – 15-second tutorial!

However, one of the most important preparation steps you’ll want to take for this tomato mozzarella pie is to “sweat” the tomatoes. To do this simple task, just sprinkle your slice tomatoes with a little salt and let them rest on a plate for about 30 minutes. Afterward, drain off any liquid released onto the plant and use paper towels to blot up any excess moisture (this also helps remove some of the salt so that it doesn’t overpower). Sweating tomatoes like this helps keep them from making dishes watery and also makes the tomato flavor more intense – win-win!

Sweat the tomatoes with a little sale for 30 minutes - this helps remove excess moisture so recipe doesn't get soggy and also intensify flavor.
Don’t skip the 30-minute tomato “sweat” session!

To assemble the tomato pie, you just layer tomato slices and half of the egg-cheese mixture, and then repeat those layers again, and finish with a final tomato layer – so 3 layers of tomatoes and two layers of filling. The recipe does call for two eggs in it, but only to serve as a binder to help keep everything together – it’s definitely not eggy like a quiche or frittata.  It’s all about the tomatoes!

Ready to pop in the oven for 30 minutes!

Serve a side dish to dinner or light lunch – it’s even delicious as summery breakfast. My husband says it’s a casserole with tomatoes, but I say it’s a low carb tomato pie since it’s in a pie dish – he does agree it’s delicious. My kids say the low carb tomato casserole slash pie tastes like a pizza! Any way you slice it, we gobble it all up.

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However, if you do want to heat leftovers up the next day, you can microwave a slice for about 45 seconds. Or, if you have an air-fryer, I prefer to set my slice in a small dish and air fry at 390F for about 6 minutes – this returns the cheese to more of the original gooey-crispy state.

Makes 6 servings, each with 178 calories, 9g carb, 12g fat, 13g protein

Disclaimer: My post contains affiliate links. I earn a small commission on products purchase, however the price to you remains the same. Thank you!

5 from 6 votes
Crustless Tomato Pie: No crust means the intense flavor of vine-ripe tomatoes shines through in this recipe whether you want to call it a pie, tart or casserole. Simple ingredients, lower carb, gluten-free and sure to delight for breakfast, brunch or as a side dish any night.
No Crust Tomato Pie – Low Carb and Gluten Free
Prep Time
10 mins
Cook Time
30 mins
“Sweating” tomatoes
30 mins
Total Time
1 hr 10 mins
 

Crustless Tomato Pie: No crust means the intense flavor ofvine-ripe tomatoes shines through in this recipe whether you want to call it apie, tart or casserole. Simple ingredients, lower carb, gluten-free and sure todelight for breakfast, brunch or as a side dish any night.

Course: Appetizer, Breakfast, brunch, lunch, Side Dish
Cuisine: American, Southern
Keyword: brunch, pie, tart, tomato
Servings: 6 servings
Calories: 178 kcal
Ingredients
  • 1 ½ lbs. tomatoes about 5 to 6 medium
  • 1 tsp salt
  • 1 cup chopped sweet onion
  • 1 tablespoon butter
  • 2 eggs
  • ½ tsp black pepper
  • 2 tablespoons fresh chopped basil
  • 2 cups shredded mozzarella reserve 1/3 cup
  • 2 green onions tops and whites chopped
Instructions
  1. Slice tomatoes and sprinkle with salt. Let sit 30 minutes, then pour off juices and blot excess with paper towels.
  2. While tomatoes are “sweating,” saute onion in butter. Let cool of a bit.
  3. Mix together cooled sauteed onions, eggs, pepper, fresh basil, and 1 2/3 cups of the mozzarella.

  4. Layer pie dish with tomatoes, then dollop and spread ½ of the cheese-egg mixture on top.
  5. Sprinkle with green onions. Layer with tomatoes and remaining cheese mixture.
  6. There should be enough tomatoes left for the top. Arrange these and sprinkle with remaining cheese.
  7. Bake at 375F for 30 to 40 minutes, or until cheese bubbling and starting to brown in places.
  8. Let rest for 15 minutes before cutting into 6 wedges.
Recipe Notes

Makes 6 servings, each with 178 calories, 9g carb, 12g fat, 13g protein

Gorgonzola & Dried Fruit Pie aka your Holiday Raisin d’Etre

What first comes to mind when you think of a holiday pie? For most, perhaps pumpkin, pecan or even all-American apple pie, but probably not a Gorgonzola & Dried Fruit Pie. However, once you spread a bit of this appetizer pie on a slice of pear, apple or savory wafer, you’ll never think of anything else!  Gorgonzola and Dried Fruit Pie

This deceptively easy, 4-ingredient appetizer will be the center of attention at any party, whether you’re hosting or need to take something along. As far as edible things go, it’ will become your “raisin” d’etre (haha, get the dried fruit pun?) Read on to get the recipe! Continue reading

Clean Apple Pie with Protein Bar Crust to #KeepOnTrack

This blog post has been compensated by Collective Bias, Inc. and Pure Protein. All opinions are mine alone. #KeepOnTrack #CollectiveBias

Summer has been busier than a gym in January but I’m not letting my hectic schedule sabotage my good intentions. I’m keeping on track with my higher-protein diet by keeping my pantry, purse, gym bag, and mobile snack station (haha, the car) stocked with the new Pure Protein Plus Bars. Considering I’m out of the house most of the day working, running errands, shuttling my teen boys to their sports practices, and finding time for my own fitness routine, having a few of these insanely delicious protein bars at the ready has kept me from getting so hangry that I have the mother of all mother meltdowns.  In addition, the bars can be used to make quick nutritious desserts, like my recipe for Clean Apple Pie on Protein Bar Crust that I’m sharing in this post.   

Clean Apple Pie with Protein Bar Crust

To make this nearly sugar-free pie, I used one of the NEW Pure Protein Plus Bars that I purchased at Walmart. When you shop Walmart for Pure Protein Plus Bars, be sure to use Ibotta to earn $1.50 back.

Pure Protein Plus #KeepOnTrack

For more Pure Protein Plus Bars inspiration, visit this website. Make sure to enter the sweepstakes below too for a chance to win prizes to help #KeepOnTrack!

Pure Protein Plus Bars #KeepOnTrack Sweepstakes

These bars are available in four flavors (Cookies and Cream, Mocha Brownie, Apple Pie, Chocolate Chip Cookie Dough) that all sound ultra-decadent, but after checking the nutrition label, I found they actually make a quite balanced and sensible snack solution. I’ve been grabbing one for a quick breakfast, bedtime snack or for post workout recovery.

You can find these bars at Walmart on the nutrition aisle near the Pharmacy!

The preferred amount of protein I look for in a nutrition bar is around 20 grams with low sugar content and, ching-ching-ching, this new product delivers. Additionally, the NEW Pure Protein Plus Bars have that soft and pleasantly chewy texture I crave plus they are GMO-free, gluten free, have no artificial sweeteners and are high fiber (15 – 16g).

Oh, and the super delicious flavors are worth shouting out again (and again!) Hello, Cookies and Cream, Mocha Brownie, Apple Pie, Chocolate Chip Cookie Dough — welcome to my life.  But, unlike the real deal desserts, these bars are mindful of my mission to #KeepOnTrack with a higher protein, lower carb diet.    Making "crust" out of Pure Protein Plus Bars

So, ready for that apple pie I mentioned earlier?! My recipe for Clean Apple Pie on Protein Bar Crust takes all of five minutes and is made with an Apple Pie Pure Protein Plus Bar.  It’s a super speedy, protein-packed and no-sugar-added version of my favorite, all-American summer dessert. It’s almost magical how, after the bar is soften for a few seconds in the microwave, it becomes malleable enough to roll out or break in bits and press into the bottom of a pan.

While “making” the crust, slicing and softening your favorite variety of apple tossed with a sprinkling of cinnamon in the microwave takes just mere minutes. No added sugar required – apples are a great source of naturally sweet, complex carbohydrates that can be quickly accessed by the body as fuel for running, workouts or the relentless demands of a hectic life.  

Cinnamon Apples for Clean Protein Pie
Go ahead and pin or print out this protein dessert recipe to #KeepOnTrack and satisfy your sweet tooth at a moment’s notice.

Clean Apple Pie on Protein Bar Crust is a healthy option for dessert or a post workout snack.

 

Clean Apple Pie with Protein Bar Crust
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
All-American and all good for you, this cleaned up apple pie is packed with protein and real fruit -- the perfect healthy dessert or post workout snack.
Course: Dessert, Fruit, Snack, Worout
Cuisine: American
Servings: 1 serving
Ingredients
  • 1 1 Pure Protein Plus Bar – Apple Pie Flavor
  • 1 medium apple
  • 1/4 to 1/2 teaspoon ground cinnamon depending on preference
  • 1 tablespoon chopped pecans
  • 3 tablespoons Greek yogurt vanilla or plain
Instructions
  1. Unwrap one Apple Pie Pure Protein Plus Bar and set on microwave-safe plate. Microwave on “defrost” setting for 20 seconds, or until warm and malleable but not too hot to handle.
  2. Break up warm bar into bits and place in the bottom of an approximate 6” diameter tart pan, skillet or ceramic dish. Using fingers or back of spoon, press down until formed into a crust that covers bottom of pan. Lightly coat fingers or spoon in coconut oil if beginning to stick.
  3. Cut medium apple into thin slices and place in microwave-safe bowl. Microwave apple slices on high for three minutes, stirring halfway through. Drain off any excess liquid.
  4. Drizzle with coconut oil, sprinkle with cinnamon and stir until coated.
  5. Place apples on top of protein bar “crust.” Sprinkle with pecans and top with yogurt.

Watermelon & Chocolate Recipes – Day 5 #LivingOnTheWedge

Living on the wedge watermelon chocolate

Watermelon and chocolate are two of my favorite sweet things to eat in this world. Summery sweetness meets indulgent richness – the unusual but oh-so perfect pairing was inevitable and why I didn’t think of it sooner is beyond me! So, without further ado, I’d like to introduce you to my Whirled Watermelon Chocolate Pie – one bite and I’m sure you will also become best friends forever with this duo of deliciousness. What a lip smacking way to end a summery meal, perhaps even after a grill-up of my recipe for Grilled Watermelon Shrimp Kebabs with Sweet Spicy Glaze

frozen watermelon chocolate pie dessert

Whirled Watermelon Chocolate Pie Recipe

For Watermelon Filling:

  • 5 cups seedless watermelon cubes
  • ½ teaspoon liquid stevia
  • 2 packets unflavored gelatin
  • 1 tablespoon fresh lime juice
  • 2 large egg whites, at room temperature
  • 1 cup cold heavy cream
  • 1 teaspoon liquid stevia

For Chocolate Filling:

  • 1 cup semi-sweet or dark chocolate chips
  • 1 ½ cups heavy cream (divided)
  • 2 pre-made chocolate pie shells (8 – 9 inch diameter)

Directions:

  1. Add seeded watermelon to blender; use wooden spoon to mash it up and get juices releasing. Puree watermelon until as smooth as possible.
  2. Measure out 2 ¾ cups of watermelon puree; any remaining can be used for another purpose. Stir ½ teaspoon liquid stevia into watermelon puree.
  3. Pour ¼ cup of the juice in a large bowl and sprinkle with gelatin powder; let dissolve for 2 minutes.
  4. Add ½ cup of watermelon puree that has been heated in microwave for about 45 seconds (near boiling); whisk into bowl with gelatin.
  5. Mix in lime juice and the remaining 2 cups watermelon juice into the bowl; place in refrigerator for approximately 30 minutes.
  6. Using an electric mixer, beat the egg whites in a medium size bowl until stiff peaks form; set aside; clean and dry beaters.
  7. Beat the heavy cream in mixer until it holds soft peaks; add liquid stevia and beat for a few more seconds; refrigerate.
  8. When the watermelon mixture starts to firm up, add about one-quarter of the whipped cream and beat with electric mixer until smooth.
  9. Gently fold in beaten egg whites and remaining whipped cream with a large rubber spatula, breaking up any globs of whites or whipped cream.
  10. Transfer watermelon mixture to another bowl and return to refrigerator. Thoroughly wash and dry mixer bowl and whisk attachment to make chocolate filling.
  11. In microwave-safe bowl, melt chocolate chips and ½ cup of heavy cream by heating and stirring in 15 second intervals until smooth. Let cool for 10 minutes or until near room temperature.
  12. Add chocolate mixture and remaining 1 cup of heavy cream to mixing bowl and beat for approximately 2 minutes, until smooth.
  13. Ready the 2 chocolate pie shells. Spoon in ¼ of watermelon mixture into bottom of each. Next, spoon in “blobs” of the chocolate mixture. Repeat the watermelon and chocolate layers until pie is filled (should just be about 1 more set of layers).
  14. Use the tip of knife to create a swirled pattern. Loosely cover pies and freeze for at least 2 hours, or overnight. To serve, let partially thaw for 10 minutes and slice each pie into 8 pieces. Makes 2 pies (serves 16)!

slice of watermelon chocolate pie

By the way, please notice that this recipe makes TWO pies – if, for some unheard of reason, you are opposed to making TWO pies, just cut the amount of each ingredient in half. I also found that any leftover fillings make really good Frozen Watermelon Chocolate Pops – just pour into a frozen treat mold or paper cups.

watermelon chocolate pops

Watermelon.org also has great dessert recipes that feature watermelon and chocolate. Check out these two family favorites:

watermelon chocolate fondueWatermelon and Spicy Mayan Dark Chocolate Fondue –  I’m just looking out for your health, people! While it might look decadent, this hot fondue is rich with polyphenols found in cocoa powder – and dark chocolate is also great source for iron and magnesium. Plus, you’ll add extra potassium, lycopene and vitamins A and C to your diet with each dunk of watermelon!

 

 

 

watermelon smores dessert Watermelon S’mores — need I say more?

 

 

 

 

 

 

watermelon pinterest boardIf you have a watermelon recipe to share, please post it in the comments. Or, better yet, join #LivingOnTheWedge Pinterest board.

win wantermelon prizesAlso, check out my other posts on watermelon featured all week and don’t forget to enter the giveaway for a great Watermelon Prize Pack.

 

 

The National Watermelon Promotion Board is providing me with compensation to share my love of watermelon. However, the opinions and content (unless otherwise noted) shared are my own and NWPB did not tell me what to say or how to say it.

Strawberry Greek Yogurt Tart w/ Gluten-Free Crust

Is there anything that a strawberry dessert doesn’t make better? Not only do these beautiful berries make both sweet and savory dishes sing with the flavors of the season, just the smell of them lifts my mood for the better. Plus, it has only 202 calories per slices (with 12g fat, 16g net carbs, and 7g protein).

Chocolate Yogurt Tart with Strawberries - TheFitFork.com

This recipe for Strawberry Chocolate Greek Yogurt Tart (with Gluten-Free Coconut-Almond Crust) is made in honor of my mom on a past Mother’s Day. Read on to get the recipe and find out why I picked strawberries over other berries — you’ll be surprised.   Continue reading