Low Carb Galette with Mushrooms

This low carb galette is made with fathead dough and is loaded with mushrooms and cheese! A vegetarian recipe to serve as an appetizer or entree.

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Have you heard of a “galette”? Here's a definition for you:

Galette is a French term signifying a flat round cake that can be either sweet or savory and while recipes can use puff pastry as a base, they can also be made from yeast risen doughs like brioche, or with a sweet pastry crust.

I recently saw a recipe for a mushroom galette, and really wanted to make a low carb version. I reckoned that Fathead dough would work perfectly! Here's how to make it:

After the dough's made you just need to make a filling and bake it!

How to Make a Low Carb Mushroom Galette

Make the fathead dough according to the separate recipe. If it's very sticky add a little extra almond flour, then roll it out into a circle between two silicone mats.

Spread some ricotta onto the dough leaving about an inch around the edge. Set aside.

Melt some butter in a pan, then add some sliced mushrooms (I used baby bella but any would work) and some onion powder. 

Continue to cook until the mushrooms are soft, then season with salt and pepper. Using a slotted spoon, transfer the mushrooms to the dough and spread them over the ricotta. Add some fresh thyme leaves, then fold up the dough around the edges. 

Season with black pepper, then sprinkle some grated Parmesan over the top.

Bake in a preheated oven for 15 minutes or until the crust is golden brown. 

You could enjoy this low carb galette as an appetizer or vegetarian meal!