I adapted this recipe from a fellow TT'er on the TT Recipe Forum. I changed the crust to one that it used in the Precision Nutrition cookbook, because I really like it and thought it would go well with this recipe. This was sooooo good. It tastes like fancy pizza!
For the crust:
9 Tablespoons whole flax seeds
1/2 cup almond meal
1 egg white (3T packaged egg whites)
For the pie:
3-4 medium/large ripe tomatoes
1 clove garlic, roughly chopped
2 Tablespoons Dijon mustard
8-10 leaves of fresh basil
1/2 teaspoon dried oregano
2 Tablespoon olive oil
3 oz (about 3/4 cup) of shredded Gruyere cheese
dash of sea salt and fresh ground black pepper
1. Preheat oven to 400 degrees. Spray a 9" pie plate (I use a glass dish) with nonstick spray.
2. Grind the flax seed until it becomes a fine meal. I use an inexpensive coffee grinder and grind it in 3 batches.
3. Mix the flax seed in a small bowl with the remaining crust ingredients. It will seem like it is dry, but it will eventually all mix together. Resist the urge to add water.
4. Press the mixture evenly into the pie plate, covering the bottom and up the sides of the plate. My edges are usually a little ragged around the top. Spray a little nonstick spray onto your hands to keep the crust from sticking to you.
5. Spread the 2T of Dijon mustard evenly on top of the crust. (I know, it sounds weird, but trust me on this.)
6. Grate the Gruyere cheese finely into a bowl. Sprinkle about 1/4 cup on top of the Dijon mustard. Set aside the remaining cheese for later.
7. In a food processor, pulse the tomatoes and garlic. A few chunks are OK. You don't need to completely puree the mixture.
8. Pour the tomato mixture into the crust. Bake for 25 minutes.
9. While that is baking, gently tear the basil leaves and place in a small bowl. Add the oregano, olive oil, and a dash each of sea salt and pepper.
10. After baking for 25 minutes, remove the pie from the oven. Gently blend in the basil mixture, sprinkle the remaining cheese on top, and bake for an additional 10 minutes. Cut into quarters and serve.
Assuming 4 servings, each one has approximately:
28.2g fat (75% from the olive oil, almond meal and flax)