In a mixing bowl or using a stand mixer combine the flour, baking powder, salt, and coconut oil until the mixture is course. Add in water one tablespoon at a time while mixer is running until you get a nice soft, moldable consistency.
Spray a baking sheet with cooking spray or line with parchment paper and spread out the pie crust with your hands. Just form a large circle, it doesn’t have to be perfect.
Top with sliced mozzarella and sliced tomatoes. Add salt and pepper to taste.
Carefully fold over the edges of the dough.
Bake 20 minutes.
To make the balsamic reduction:
Heat a small skillet to medium high heat. Add balsamic vinegar and bring it to a simmer. Reduce heat to medium low and let mixture simmer approximately 20 minutes or until the vinegar has reduced by half. Remove vinegar from heat and let cool.
To assemble: After the Galette has cooked 20 minutes remove from oven. If there is any moisture in your pan carefully drain it off. Let cool on a wire rack. When ready to serve top with balsamic reduction and freshly chopped basil.
*I needed 6 tablespoons, but I was using gluten free flour. If you are using a different kind of flour you may not need as much liquid.