Low-carb spinach mushroom galette

Low-carb spinach mushroom galette

Have you ever made pizza dough out of mozzarella cheese? Made famous by the people behind the Fathead movie, it really is quite revolutionary. Try your hand at our magic mozzarella dough and make this spinach mushroom galette. You won’t regret it!

Low-carb spinach mushroom galette

Have you ever made pizza dough out of mozzarella cheese? Made famous by the people behind the Fathead movie, it really is quite revolutionary. Try your hand at our magic mozzarella dough and make this spinach mushroom galette. You won’t regret it!
8 servingservings


  • 6 oz. 175 g grated mozzarella cheese
  • 1 tbsp 1 tbsp butter
  • ½ cup 125 ml (60 g) fine almond flour
  • ¼ cup 60 ml (30 g) coconut flour
  • 1 tsp 1 tsp (5 g) baking powder
  • ½ tsp ½ tsp garlic powder
  • ¼ tsp ¼ tsp salt
  • 1 1 large egglarge eggs
  • 3 oz. 75 g cream cheese, softened
  • 1 1 garlic clove, finely mincedgarlic cloves, finely minced
  • salt and pepper
  • 8 oz. 225 g frozen spinach, thawed and drained
  • 2 oz. 50 g mushrooms, sliced
  • 2 oz. 50 g grated mozzarella cheese
  • 1 oz. 30 g grated parmesan cheese
  • 1 1 large egg yolk, lightly beatenlarge egg yolks, lightly beaten


Instructions are for 8 servings. Please modify as needed.


  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper or a silicone liner. Lightly grease the liner.
  3. In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together. Remove from heat and add almond flour, coconut flour, baking powder, garlic powder and salt.
  4. Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really knead it up against the sides of the pan. It may still contain some streaks of cheese.
  5. Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky, work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment and roll out to a 12-inch (30 cm) circle.


  1. Spread the dough with the softened cream cheese, leaving a 2-inch (5 cm) border around the outside. Sprinkle with the garlic and salt and pepper.
  2. Squeeze as much moisture as possible from the spinach and layer over the cream cheese, then add a layer of mushrooms. Sprinkle with the grated cheeses.
  3. Fold the edges of the crust over the filling and brush with the beaten egg yolk. Bake the galette for 25 to 30 minutes, until the crust is golden brown and the cheese is melted.
  4. Remove and let cool 10 minutes before serving.

Carolyn's tips and tricks

Because the cheese creates a flexible dough that stretches like pizza dough, it’s useful for so many other things. Consider it for stromboli, calzones and even sweet pastries. It can be rolled out thinly and used for crackers or even pie crusts.

I modified the basic Fathead dough, which is just simply grated cheese, cream cheese, almond flour, and an egg, to be a little sturdier. A combination of almond flour and coconut flour means it holds up better and doesn’t spread as much during baking. A little baking powder gives it a bit more of a rise, and some garlic powder gives it a great savory flavor.

A galette is tart or a pie that isn’t baked in a pan, but formed by hand with the crust folded partway over the fillings. Fathead dough makes a perfect galette crust because of its flexibility. This savory galette is filled with mushrooms, spinach, and cheese and makes a nice alternative to meat based keto recipes. It can be the whole meal or served as a side dish or appetizer. It’s best eaten warm but you can make it ahead of time and re-heat it gently in a warm oven.

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  1. Diana
    This was excellent! Haven’t had a Carolyn Ketchum recipe that wasn’t the bomb.com!!!
  2. Lisa Smith
    This was wonderful! Carolyn has created another tasty masterpiece!
  3. Katie
    I made this last week. Despite the fact I had never made this dough before, the clear directions made me successful on the first try. The galette was delicious. I was a bit put off at the small 10 serving division but the serving size is quite filling. I have definitely added it to my favorites list and will be making it again soon.
    Reply: #15
  4. Kerry Lynn
    I made this. Seriously outrageously good! It is on our meal rotation. ALL of Carolyn's recipes are amazeballs! And leftovers heat up just as tasty and same integrity as fresh made!
  5. Joanne
    Sounds delish! Going grocery shopping tomorrow and will definitely be giving it a try!
  6. Danny
    Five Stars from me! Carolyn Ketchum keeps coming up with recipes that give me things I thought I could never eat again with a low-carb lifestyle!
  7. KarenJo
    Another keeper Carolyn! This is a 10 star!
  8. ALC
    Yummy idea. Can’t wait to try it.
  9. Laura
    Absolutely delicious. Love this recipe.
  10. Mary Beth
  11. Marlana
    This sounds and looks amazing! Carolyn’s recipes are always such big hits here at home and can’t wait to make this one too!! ☺️😋
  12. Angela Beck
    Oh my! Carolyn, you've outdone yourself with this recipe. It is delicious! Not only does it taste amazing, but it's easy to make, as well. This will be in my recipe rotation, frequently.
  13. amh
    This is a showstopper! I loved this and didn’t even have to share because my family won’t eat spinach. Winning!
  14. Pam O
    This was so quick and easy to make and it was a hit with my whole family. We made two and they went quick! Another great recipe from Carolyn!
  15. Carolyn
    I totally understand, it seems like the servings are very small but because the dough itself is so rich, you fill up fast!
  16. Joanne
    Loved this dish! And it looked so great when it came out of the oven


  17. Julie
    What. Can be substituted for coconut or almond flour allergies to both??
    Reply: #18
  18. Kristin Parker Team Diet Doctor
    Normally you can sub hazelnut flour for almond flour 1:1 but this is a specific ratio of almond to coconut flour for taste and texture and substitutions may not be successful, especially if you need to sub out both ingredients.
  19. Kathleen
    Oh my goodness, this is so good!
  20. Sara
    I made this last night and it was amazing! My only advice would be to make sure you roll the dough out enough - I had one side where I didn't roll enough so the crust was bready (not that too much bread is EVER a problem for me lol). Husband loved it and boy did it look gorgeous coming out of the oven! Thanks so much for a delightful dinner recipe!

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