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Our deep dish tomato pie is a wonderfully rich and flavorful southern dish!
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5 from 1 vote

Deep Dish Tomato Pie

This tomato pie is a delightful and healthy way to serve a crowd of people.
Prep Time15 mins
Cook Time45 mins
Cooling Time1 hr
Total Time2 hrs
Course: Dinner, Lunch
Cuisine: Universal
Keyword: Low-Carb, Vegetarian
Servings: 10 people
Calories: 306kcal
Author: Gale Compton


  • 1 deep dish pie crust 9 inch, (whole grain prepared)
  • 4 tomatoes medium, locally grown, varied colors, (heirloom when in season)
  • 1 teaspoon kosher or sea salt
  • 8 ounces feta cheese crumbles low-fat
  • 1 cup mozzarella cheese part-skim, finely grated
  • 1/2 cup clean mayonnaise
  • 1 egg large, lightly whipped
  • 1/4 cup sweet onion finely diced
  • 1/4 cup basil freshly chopped (lemon if available)
  • 2 teaspoons thyme leaves fresh
  • 1/2 teaspoon black pepper
  • 2 tablespoons parmesan cheese


  • Preheat oven to 425 degrees.
  • Place pie crust into a 9-inch pie dish and refrigerate while preparing the tomato pie.
  • Slice tomatoes about 1/4-inch thick. Lay tomatoes on a baking sheet lined with paper towels. Sprinkle slices with 1 teaspoon salt, in order to remove some of the liquid. Set aside while assembling the other ingredients.
  • In a medium mixing bowl, combine feta cheese, mozzarella, mayo, egg, onion, basil, thyme, and pepper. Layer in pie dish, 1/3 cheese mixture, 1/3 tomatoes, and repeat laying two additional times. Tomatoes should be on top. Sprinkle parmesan cheese over tomatoes.
  • Bake 25 minutes, then loosely cover with foil. Continue cooking 20 minutes, or until golden, and set.
  • Cool to room temperature before slicing.
  • Enjoy Deep Dish Tomato Pie the same day as baked.


Serving: 1slice | Calories: 306kcal | Carbohydrates: 15g | Protein: 8g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 671mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11