NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.33 cup All-purpose flour

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Tomato puree

0.5 tsp Dried oregano

0.25 tsp Garlic powder

2 oz Shredded part-skim mozzarella cheese

1 oz Sliced provolone cheese

1 oz Part-skim ricotta cheese

1 tbsp Grated parmesan cheese

1 tsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  In a medium bowl, combine the Greek yogurt, all-purpose flour, baking powder, and sea salt until a dough forms.

• 3

  Transfer the dough to a lightly floured surface and knead for 1-2 minutes until smooth.

• 4

  Roll the dough into a 10-inch circle and place it on the prepared baking sheet.

• 5

  Par-bake the crust for 8 minutes until it starts to firm up.

• 6

  Remove from the oven and spread the tomato puree evenly over the crust, leaving a small border.

• 7

  Sprinkle the dried oregano and garlic powder over the sauce.

• 8

  Layer the shredded mozzarella and provolone slices across the pizza.

• 9

  Add small dollops of ricotta cheese and sprinkle the grated parmesan over the top.

• 10

  Return to the oven and bake for another 8-10 minutes until the cheese is bubbly and the edges are golden brown.

• 11

  Garnish with fresh basil before slicing and serving.