Caprese Baked Tomatoes

Low Carb / Keto / Gluten Free

When I first started eating a low carb diet, my first and hardest craving was pizza. I was having success with making a crust out of cheese and almond meal, but it just seemed like it took too much work for me (lazy, I know). At any rate, I saw an image for Baked Tomatoes in my newsfeed on Facebook (compliments of my friend, Vince) and knew I had to try these. I was instantly hooked!

I know what you're saying -- this isn't pizza. This is a baked Caprese salad. Traditionally, a Caprese salad is an Italian creation that is composed of fresh mozzarella, fresh basil, tomatoes, olive oil, and a splash of balsamic vinegar.  Well, truth be told, this "salad" totally satisfied my pizza craving! With crispy parmesan cheese and the peppery bite from the basil, I felt like I was chomping down on an artisan, wood-fired pizza!

It all starts with a fresh, summer time tomato..

I am anxious to try this method with other toppings, aside from Caprese. Maybe some meat or maybe even pesto!

I will sometimes eat two servings of this in place of dinner. Very filling yet light!

Macro/Nutrition: For 2* topped slices, these come out to roughly 165 calories, 3 carbs, 2 NET carbs, 12 grams of fat, 1 grams of fiber and 8 grams of protein per serving!


Caprese Baked Tomatoes


  • 1 medium tomato sliced
  • 4 tbsp parmesan cheese grated
  • 4 tbsp mozzarella grated or fresh
  • 1 tbsp olive oil
  • 2 tbsp fresh basil chopped
  • 1 tsp oregano


  1. Preheat oven to 400 F.
  2. Slice tomato and lay on a cookie sheet
  3. Top each tomato slice with a tablespoon of each cheese
  4. After cheese, sprinkle basil and oregano on each slice
  5. Drizzle with olive oil before putting into oven for roughly 20 minutes.
  6. Enjoy!

What is your favorite substitute for pizza on a low carb lifestyle? Comment below!

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  1. Maggie on September 29, 2013 at 12:51 am

    Thanks for this recipe! I had these tonight and they were super flavorful. Only thing is I put the parm on 1st and the mozz on second and probably should have reversed that. And, of course they are better hot! I made really thick slices so that I can re-heat them over the next couple of days without having them deteriorate. Also had your cauliflower recipe. Keep on Ketoing on!

    • Dominic Geracia on September 29, 2013 at 2:26 pm


      Glad you enjoyed! But yeah, if you put the parmesan on last, it makes a really nice crunchy crust on top. I have never had them reheated as I usually finish them off really quickly, haha.


  2. luis on August 22, 2013 at 3:27 pm

    Hey there, just discovered you via instagram. I gotta say when i read your cheesecake recipe and the part about your desire for carbs when you were younger, i thought “thats so me!” Anyways, pizza is a weak spot of mine aswell, and i gotta try this recipe. I wanted to share the italian meal melanzane a la parmigiana with you, its kind of like a lasagna but with eggplant slices instead of pasta, and you can use mozarella and parmesan to bake it. I found it to be a great alternative to both pizza and lasagna. I could elaborate a bit if you are interested. Greetings from europe

    • Dominic Geracia on August 22, 2013 at 5:05 pm


      That sounds awesome! I will definitely have to try something similar and would love some more instruction. I am working on a pizza post soon too as well, so keep an eye out! Also, thanks for finding me on Instagram! I am ADDICTED!


  3. Kendra on August 14, 2013 at 3:12 pm

    Oh wow – I’ll be trying these for sure! Just got a ton of tomatoes from my in-laws’ farm. I found your site after searching for low-carb horchata, so I’ll be trying that, too! Keep the recipes coming. 🙂

    • Dominic Geracia on August 14, 2013 at 4:03 pm

      Awesome! I’ll be posting another recipe sometime today, so keep a look out! Thanks for following 🙂


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