NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup whole wheat flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

1 clove garlic

3 oz cooked shredded chicken breast

1 oz fresh mozzarella cheese

4 leaves fresh basil

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a medium mixing bowl, stir together the non-fat Greek yogurt, whole wheat flour, baking powder, and sea salt until a shaggy dough forms.

• 3

  Turn the dough onto the parchment paper and use your hands or a rolling pin to flatten it into a thin 8-inch circle.

• 4

  Spread the tomato puree evenly across the dough, leaving a half-inch border for the crust, and sprinkle with finely minced garlic.

• 5

  Layer the shredded chicken breast over the sauce and top with torn pieces of fresh mozzarella cheese.

• 6

  Bake for 12 to 15 minutes until the crust is golden brown and the cheese has become bubbly and slightly toasted.

• 7

  Remove from the oven, garnish with fresh basil leaves, and finish with a light drizzle of extra virgin olive oil before serving.