Italian Keto Dandelion and Onion Galette with Fresh Mozzarella

Place the sliced onion and garlic into a bowl.

Add 2 tbsp. EVOO and 1/4cup white wine and set aside

in a large bowl place all the flours. Add 1/2 tsp kosher sea salt.

Drop cold pieces of butter into the bowl. Using a pastry blender (pictured) work the dough until you reach small pea sized pieces. (NOTE* You can do this in a food processor but it doesn't seem to work as well with keto dough)

Make a well in the center of the dough and drop in your egg. Using your fingers gently start tossing and then squeezing until dough comes together.

Wrap in plastic wrap and place in the fridge for 20 minutes.

Clean, wash and chop the greens

Place the onion mixture in a pan and brown for 3 to 4 minutes.

Add the greens and sauté for 2 to 3 minutes.

Stir in the fresh herbs and add salt and pepper to taste.

Spread out on a tray and set aside

Preheat oven to 325 degrees

Keto crust is a little more difficult to work with. While thrust is cold, place it between two pieces of wax or parchment paper sprinkled with a little arrowroot (cornstarch or tapioca flour).

Using a rolling pin roll our the dough until thin in a rectangular or circular shape. (NOTE* I will remove the paper several times during this process so as to keep the dough from sticking.) On the final roll, remove the was paper and replace with a clean sheet of parchment. Turn it over on a cookie sheet and gently remove the top layer of paper.

Slice the fresh mozzarella and place the slices on the dough keeping 2 inches from all sides.

Carefully spread the filling over the cheese, leaving 2 inches all around the sides.

Using the parchment fold the dough over the filling all the way around.

Top with parmesan. (You can also add a little mozzarella on the top. )

Brush the dough with EVOO and sprinkle with Kosher sea salt and fresh ground pepper

Bake for 30 to 40 minutes until cheese is melted and crust is golden. Can be served warm of room temperature