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Forget Cauliflower Crust! Make These 4 Gluten-Free Galettes Instead

gluten-free galette

Recently, a recipe development mishap occurred in my kitchen. While it didn’t turn out as expected, it did pave the way to an eventual masterpiece.

As a longtime fan of Trader Joe’s, I was over the moon when they released their gluten-free cauliflower crust. I moseyed on over to my local store and purchased five boxes, feeling pretty confident I would need all of them. Visions of mouthwatering berry and ricotta or breakfast pizzas swirled around in my mind.

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Reality: All five attempts were unsuccessful.

As a food journalist and self-taught recipe developer, I was discouraged. I pulled out just about every trick I knew, but the crust became soggy and rubbery within just a few minutes of being pulled from the oven. Lack of taste also seemed to be an issue among my “taste testers,” aka family members.

While the cauliflower pizza crust from Trader Joe’s was a terrific attempt — and their choice of ingredients is phenomenal — I’m not completely sold. But I haven’t totally given up, and plan on experimenting more in the future.

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In the meantime, I was left with a variety of fresh vegetables, fruits, and cheese. So, I focused my attention on a different path. I decided to create my own gluten-free dough that was flaky, light, and flavorsome. With no cauliflower in sight, I had to find a different foundational ingredient. Lo and behold, I had plenty of almond flour. With a three-pound Bob’s Red Mill bag in hand, I set out to create a gluten-free galette.

Galette is loosely tied to the French word galet (a smooth flat, pebble), and means a flat pastry or cake. Yet, I like to think of a galette as an imperfect, rustic looking dough that can be flat or folded over to contain juices.

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I’m a huge fan of any flaky pastry dough that’s filled with sweet or savory goodies. But once I became gluten-free due to a plethora of allergies, reworking dough recipes took a bit of effort. A mouthwatering galette that seems to please just about everyone made all of my kitchen woes worth it. Today, they’re my go-to meal when entertaining my loved ones.

If you’ve never made a galette or are a hesitant baker, have no fear. Implementing just a few tips and tricks can make the process easier. Plus, you can literally fill a galette with anything you want, making it the ideal breakfast, lunch, or dinnertime treat — which is exactly what I do! (A day full of galettes is a pretty great day, in my book.)

Here are a few of my most-requested galette recipes, plus some suggestions on how to perfect your dough. These are great pizza crust-like substitutes I want to share with you until I master my cauliflower crust creations.

Preparing the dough

Perfecting the dough will likely be the only challenging part of these recipes if you’ve never made a galette before. Be sure to read through the tips below before getting your hands dirty.

Tips to get started

  • You’ll need parchment paper to properly bake this recipe.
  • Make sure your butter sticks are very cold. I often pull mine out of the freezer instead of the refrigerator before I use them.
  • Slice the entire stick of butter thin, into 1/8-inch slices.
  • An extremely small amount of ice cold water makes this dough come together. Don’t add more than 1 teaspoon of water at a time or you risk making the dough too moist and it won’t bake correctly.
  • Chill the dough at least 3 to 4 hours before using it. I typically chill mine overnight.
  • When folding dough edges over the ingredients to keep in the juices, lift up the parchment paper instead of just using your fingers. This will help the dough stay together. Using a large metal spoon to lift up the dough along with the parchment paper may also help.
  • If your dough seems too moist and is difficult to roll out, add more tapioca flour. You don’t want very moist dough when making a galette.
  • If your dough seems to be too sticky when creating the edges, you can place it back in the refrigerator for a few minutes or sprinkle more tapioca flour on the dough.

Have your tips handy? Now you’re ready to get started making the dough!

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Galette Dough

Servings: Makes 1 galette, 4 servings

Start to finish: 15 minutes

Ingredients

  • 1 1/4 cup Bob’s Red Mill Almond Flour
  • 1/2 cup Bob’s Red Mill Tapioca Flour
  • 2 tbsp. coconut or brown sugar
  • 1/8 to 1/4 tsp. Pink Himalayan salt
  • 1 stick ice-cold butter
  • small cup of ice water

Directions

  1. Place almond flour, tapioca flour, coconut sugar, and salt in your food processor. Pulse for a few seconds until combined.
  2. Next, add your slices of cold butter. Pulse until the concoction resembles coarse flour (it may look like very small balls rather than flour).
  3. Next, add 1 tsp. of ice-cold water. Pulse until the mixture comes together to form dough (about 10 to 15 seconds). If dough isn’t forming, add 1/2 tsp. ice-cold water and pulse again. I typically find 1 1/2 tsp. of ice-cold water is the perfect amount for this recipe.
  4. Once your dough has formed, take a sheet of parchment paper and sprinkle it with some tapioca flour. Place your ball of dough onto the flour, dust with more flour, and top with another sheet of parchment paper.
  5. Using a rolling pin, roll the dough into a flat circular shape.
  6. Place flat in your refrigerator for 3 to 4 hours or chill overnight.

While the dough always needs to chill for at least 3 hours, each of the following galette recipes will take about 45 minutes to assemble, bake, and enjoy!

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Breakfast Galette

Breakfast Galette

Servings: 4

Want to make a delicious gluten-free breakfast galette that can be enjoyed any time of day? Try this recipe filled with tomatoes, cheese, peppers, eggs, and fresh thyme. Believe me when I say breakfast in bed has never been so delicious!

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Ingredients

  • 1 prepared galette dough, chilled
  • 1/2 cup ricotta cheese
  • 1/4 to 1/2 cup crumbled feta cheese
  • 5 to 6 cherry tomatoes (assorted colors if you wish), sliced thin
  • 1/4 cup yellow or orange pepper, medium diced
  • 1 tbsp. olive oil
  • fresh thyme
  • salt and pepper to taste
  • 1 or 2 eggs
  • 1 egg yolk, whisked and set aside

Directions

  1. Preheat oven to 350°F (177°C).
  2. Dice and measure all ingredients before removing dough from refrigerator. You want the dough to still be cool going into the oven.
  3. Take the dough from the refrigerator and roll out into a circular or oval disk, about 1/4-inch thick, leaving the dough on the parchment paper.
  4. Place ricotta cheese in the center of the dough and spread out evenly, leaving a 1 1/2-inch border around the edge of the galette (this part will be folded over).
  5. Top ricotta cheese with feta cheese. Arrange your tomatoes and peppers on top of the cheese.
  6. Now it’s time to fold your edges over. Instead of lifting the edges of your dough with your fingers, try lifting it with the parchment paper. Once you have pleated your edges over the filling, drizzle 1 tbsp. of olive oil over the vegetables and cheese.
  7. Brush the top portion of your edges with the whisked egg yolk before baking.
  8. Season with a small amount of fresh thyme, salt, and pepper. Transfer the dough and parchment paper to a baking sheet.
  9. Bake for 16 minutes.
  10. Remove the galette from the oven and carefully place 1 or 2 cracked eggs on top of the peppers and tomatoes. Bake an additional 14 minutes or until egg is the desired consistency.
  11. Enjoy heartily!

Blueberry, Lemon, and Lavender Galette

Blueberry, Lemon, and Lavender Galette

Servings: 4

This galette is an ideal dessert option. It’s best served warm with Mascarpone cheese, whipped topping, or ice cream.

Ingredients

  • 1 prepared galette dough, chilled
  • 2 1/2 cups fresh blueberries
  • 2 tbsp. Bob’s Red Mill Almond flour
  • 1 tbsp. Meyer lemon zest
  • 2 tbsp. Meyer lemon juice
  • 1 tsp. coconut sugar
  • 1 tbsp. vanilla extract/paste
  • 1/4 tsp. cinnamon
  • 1 egg yolk, whisked and set aside
  • fresh edible lavender buds or other edible flowers

Optional:

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  • extra coconut sugar for edges
  • Mascarpone cheese, ice cream, or whipped topping

Directions

  1. Preheat oven to 350°F (177°C).
  2. Prepare all ingredients before removing dough from refrigerator. You want the dough to still be cool going into the oven.
  3. Mix the blueberries, almond flour, lemon zest, lemon juice, coconut sugar, vanilla extract, and cinnamon in a bowl.
  4. Take the dough from the refrigerator and roll out into a circular or oval disk, about 1/4-inch thick, leaving the dough on the parchment paper.
  5. Spread the blueberry mixture on the dough, leaving a 1 1/2-inch border around the edge of the galette (this part will be folded over).
  6. Now it’s time to fold and pleat your edges over. Instead of lifting the edges of your dough with your fingers, try lifting it with the parchment paper.
  7. Once you’ve pleated your edges over the filling, sprinkle a few lavender buds on top of the blueberries.
  8. Brush the top portion of your edges with the whisked egg yolk and sprinkle coconut sugar around the edges. Transfer the dough and parchment paper to a baking sheet.
  9. Bake for 26 to 28 minutes or until crust is golden brown.
  10. Serve with Mascarpone cheese, ice cream, or whipped topping and enjoy!

Tomato Zucchini Galette with Feta

Tomato Zucchini Galette with Feta

Servings: 4

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I think of this galette as a mouth-watering pizza substitute. The mixture of sweet and savory flavors is sure to keep you coming back for more.

Ingredients

  • 1 prepared galette dough, chilled
  • 1/2 to 3/4 cup crumbled feta cheese
  • 5 to 6 cherry tomatoes (assorted colors if you like), sliced thin
  • quarter of a small zucchini, sliced thin
  • 6 to 8 Kalamata olives, sliced in half
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • fresh thyme
  • pepper
  • 1 egg yolk, whisked and set aside

Optional: Everything Bagel seasoning

Directions

  1. Preheat oven to 350°F (177°C).
  2. Prepare all of your ingredients before removing dough from refrigerator. You want the dough to still be cool going into the oven.
  3. Take the dough from the refrigerator and roll out into a circular or oval disk, about 1/4-inch thick, leaving the dough on the parchment paper.
  4. Place feta cheese in the center of the dough and spread out evenly, leaving a 1 1/2-inch border around the edge of the galette (this part will be folded over). Arrange your tomatoes, zucchini, and olives on top of the feta.
  5. Now it’s time to fold your edges over. Instead of lifting the edges of your dough with your fingers, try lifting it with the parchment paper. Once you’ve pleated your edges over the filling, drizzle 2 tbsp. of olive oil over the vegetables and cheese.
  6. Next, drizzle honey over the vegetables. Season with a small amount of fresh thyme and pepper.
  7. Brush the top portion of your edges with the whisked egg yolk before baking.
  8. If desired, sprinkle Everything Bagel seasoning only on the edges of the galette dough that was brushed with the egg yolk. (You can typically find this seasoning at Trader Joe’s or your local grocer).
  9. Transfer the dough and parchment paper to a baking sheet. Bake for 30 minutes or until crust is golden brown. Enjoy!

Mixed Berry Galette

Mixed Berry Galette

Servings: 4

Enjoy all of summer’s delicious berries in this decadent dessert galette. Add a dollop of Mascarpone cheese to finish it off.

Ingredients

  • 1 prepared galette dough, chilled
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh blackberries
  • 3 tsp. lemon juice
  • 2 tsp. coconut sugar
  • 1 tbsp. Bob’s Red Mill Almond Flour
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 1 egg yolk, whisked and set aside

Optional:

  • 1/4 to 1/2 cup sliced almonds
  • coconut sugar
  • Mascarpone cheese

Directions

  1. Preheat oven to 350°F (177°C).
  2. Prepare all of your ingredients before removing dough from refrigerator. You want the dough to still be cool going into the oven.
  3. Mix the berries, lemon juice, coconut sugar, almond flour, lemon zest, and vanilla extract in a bowl.
  4. Take the dough from the refrigerator and roll out into a circular or oval disk, about 1/4-inch thick, leaving the dough on the parchment paper.
  5. Spread the berry mixture on the dough, leaving a 1 1/2-inch border around the edge of the galette (this part will be folded over).
  6. Now it’s time to fold and pleat your edges over. Instead of lifting the edges of your dough with your fingers, try lifting it with the parchment paper. Once you’ve pleated your edges over the filling, brush the top portion of your edges with the whisked egg yolk.
  7. If desired, sprinkle sliced almonds and a little coconut sugar around the edges. Bake for 28 minutes or until crust is golden brown. Serve warm with Mascarpone cheese. Enjoy!

And there you have it: a galette for any time of day and occasion! TJ’s cauliflower crust didn’t work out for me (this time), but luckily, these galettes hit the spot and are gluten-free, too. Which is your favorite? Let me know!


Marisa Zeppieri

Marisa Zeppieri is a health and food journalist, chef, author, and founder of LupusChick.com and LupusChick 501c3. She resides in New York with her husband and rescued rat terrier. Follow her on Facebook and on Instagram @LupusChickOfficial.

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