This was really good! My roma tomatoes were really small so I did wish there were more tomato slices in it. You can make this in a regular pie crust but I made it in a cauliflower crust to reduce calories & make it gluten free.
This took me a little over 2 hours to make but you can make the crust ahead to cut down on dinner prep.
Recipe make 8 servings
1 serving = 4 weight watchers points+
= 5 weight watchers smart points
Crust Ingredients –
16 oz bag frozen cauliflower
1/2 cup shredded parmesan
2 garlic cloves minced
1 tsp salt
Let your cauliflower sit out & thaw. If you forget like me you can steam it. Wrap it up in some cheesecloth or a dish towel & squeeze as much of the liquid out as you can. Put in a food processor & pulse until roughly chopped.
Add the remaining crust ingredients & blend.
Pour out into a greased 9″ pie dish. Press down & form crust.
Cover with foil & bake in a preheated 350 degree oven for 15 minutes. Remove foil & bake an additional 15 minutes. Let cool completely before adding filling.
Tomato Pie Ingredients –
5 roma tomatoes peeled & sliced
1/2 cup diced red onion
10 basil leaves chopped
1/4 cup + 2 tbsp light mayo
1/4 cup + 2 tbsp non fat plain greek yogurt
1 cup shredded part skim mozzarella
1 cup shredded 2% cheddar
2 tbsp shredded parmesan
Place the tomato slices in a single layer in a colander. Sprinkle with salt & let drain for 10 minutes.
After 10 minutes lay tomato slices out on a paper towel. Using another paper towel pat them dry while lightly pressing down. If the tomatoes are too juicy the pie will be soggy & fall apart.
Once the crust has cooled layer the tomatoes, onion, & basil.
Stir together mozzarella, cheddar, parmesan, mayo, & yogurt. Spread on top of pie.
Bake in a preheated 350 degree oven for 30 minutes.
Let cool 15 minutes before slicing & serving.