Gluten-free, Gut-friendly Heirloom Tomato Pie
The moment I spotted a basket of heirloom tomatoes at the farmers market—bright red, deep yellow, even marbled purple—I knew exactly what I wanted to make: tomato pie.
It’s a true Southern staple. If you grew up in the South like I did, there’s a good chance you’ve had a classic tomato pie at a summer gathering. But the traditional version, often made with mayo and white flour, doesn’t exactly align with how I eat (or how I help my clients eat). So I decided to create a gluten-free, gut-friendly version that’s just as comforting—but made with real, nourishing ingredients.
This pie uses an almond flour crust (with a gluten-free oat flour option) and swaps the mayo for a creamy mixture of Greek yogurt, cheese, and fresh herbs. It’s a celebration of summer produce, stress-supportive ingredients, and feel-good comfort food.
🥗 Why This Recipe Works
- Heirloom Tomatoes: Rich in lycopene, vitamin C, and flavor—perfect for reducing inflammation and supporting skin health during sun-soaked days.
- Almond Flour: Naturally gluten-free and lower in carbs than traditional flours, almond flour supports stable blood sugar and satiety.
- Greek Yogurt or Ricotta: Adds creaminess and protein without weighing down the dish. (Dairy-free options work great here too!)
- Fresh Herbs: Basil and thyme not only bring flavor but offer antioxidant and antimicrobial benefits.
🛒 Healthy Ingredient Swap Highlights
- Instead of white flour → use almond flour or oat flour for a nutrient-rich crust
- Instead of heavy mayo or sour cream → use Greek yogurt or dairy-free yogurt
- Instead of processed pie crusts → this homemade crust includes only clean, whole-food ingredients
🧠 Stress + Blood Sugar Connection
Heirloom tomato pie may feel indulgent, but this version supports your stress and energy levels. By using protein and fiber-rich ingredients, it helps minimize post-meal blood sugar spikes that can worsen cortisol levels and mood swings. It’s proof that comfort food can also be deeply healing.
👩🍳 Serving Suggestions
This heirloom tomato pie is satisfying on its own, but pairing it with a protein-rich side makes it a complete, blood sugar-friendly meal. Try one of these nourishing options:
Animal-Based Proteins
- Grilled or baked chicken thighs with garlic and herbs
- Turkey or chicken sausage (nitrate-free)
- Seared shrimp or scallops with a drizzle of lemon-basil vinaigrette
- Hard-boiled or poached eggs for a brunch-style plate
- Smoked salmon or lox for a fresh, savory twist
Plant-Based Proteins
- Lentil salad tossed with olive oil and fresh herbs
- Chickpea and cucumber salad with lemon-tahini dressing
- Grilled tempeh or marinated tofu
- Hummus with veggie sticks or seed crackers
- Quinoa salad with greens, seeds, and chopped veggies
Pairing the pie with protein helps stabilize blood sugar, keep you full longer, and support cortisol balance throughout the day.
📌 Save It, Share It
This is a recipe you’ll want to return to each summer. Pin it, print it, or pass it along to your neighbor with an overflowing tomato garden.
And if you love this kind of seasonal, stress-supportive eating, be sure to explore my book Heal Your Stress from the Inside Out and coaching program—where healing doesn’t mean restriction, just restoration.
Gluten-free, Gut-friendly Heirloom Tomato Pie
Equipment
- 9-inch pie dish or tart pan
- mixing bowl
- fork or whisk
- cutting board
- kitchen knife
- paper towels
- oven
Ingredients
For the Almond Flour Crust:
- 2 cups almond flour
- or substitute: 1¼ cups oat flour + ¾ cup almond flour for an oat-almond blend
- ¼ tsp sea salt
- ¼ tsp garlic powder optional
- ¼ tsp dried thyme or Italian seasoning optional
- 1 egg
- 3 tbsp olive oil or melted ghee
For the Filling:
- 2 –3 medium heirloom tomatoes sliced into ¼-inch rounds
- ½ tsp sea salt for sweating tomatoes
- 1 tbsp olive oil
- 1 cup shredded cheese sharp white cheddar, gruyere, or dairy-free cheese
- ¼ cup plain Greek yogurt or full-fat ricotta or dairy-free yogurt
- 1 tbsp chopped fresh basil
- 1 tbsp fresh thyme leaves or ½ tsp dried
- Freshly ground black pepper to taste
- Extra fresh basil for garnish
Instructions
Make the Crust
- In a bowl, combine almond flour (or oat/almond blend), salt, garlic powder, and herbs.
- Stir in egg and olive oil until a soft dough forms.
- Press evenly into a greased 9-inch pie or tart pan, including up the sides.
- Chill in the fridge for 20–30 minutes. Preheat oven to 350°F (175°C).
- Par-bake the crust for 10–12 minutes. Remove and let cool slightly.
Prepare the Tomatoes
- While crust is par-baking, lay sliced tomatoes on paper towels. Sprinkle with ½ tsp sea salt and let sit 10–15 minutes.
- Blot dry with additional paper towels to remove moisture.
Assemble the Pie
- In a small bowl, mix shredded cheese, Greek yogurt/ricotta, basil, thyme, and pepper.
- Spread this mixture evenly over the bottom of the pre-baked crust.
- Layer tomato slices on top in a circular pattern.
- Drizzle with olive oil and top with a sprinkle of herbs if desired.
Bake
- Bake at 350°F for 35–40 minutes, or until the top is lightly golden and bubbly.
- Cool for 10–15 minutes before slicing. Garnish with fresh basil.
