Gluten-Free Zucchini Galette

This Zucchini Galette is not only tasty, but its also paleo, AIP, and keto-friendly. The crust is made with almond flour and is soft and flaky. The zucchini and red onion filling gives it a fresh taste. You can eat it for lunch or dinner.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/2 tsp sea salt
• 1/2 cup coconut oil, solidified
• 1 large egg
• 2 medium zucchinis, thinly sliced
• 1/2 cup sliced red onion
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a bowl, mix almond flour, coconut flour, tapioca flour, and sea salt

Add solid coconut oil and egg to the flour mixture, and mix until it forms a dough

Place the dough between two sheets of parchment paper and roll out into a circle, about 1/4 inch thick

Transfer the dough with the parchment paper onto a baking sheet

In a separate bowl, toss zucchini slices and red onion with olive oil, basil, salt, and pepper

Arrange the zucchini and onion mixture on top of the dough, leaving a border around the edges

Fold the edges of the dough over the filling, creating a rustic galette shape

Bake for 30-35 minutes, or until the crust is golden brown and the zucchini is tender

Remove from the oven and let cool slightly before serving

Slice and enjoy