NUTRITION

SERVINGS

INGREDIENTS

0.4 cup whole wheat flour

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

0.25 tsp sea salt

4 oz cooked chicken breast

0.25 cup tomato puree

1 tsp lemon zest

0.5 tsp garlic powder

1 oz part-skim mozzarella cheese

5 whole fresh basil leaves

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper for a clean, non-stick surface.

• 2

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

• 3

  Knead the dough on a lightly floured surface for 1-2 minutes, then roll it out into an 8-inch circle.

• 4

  In a small bowl, whisk the tomato puree with lemon zest and garlic powder to create a bright, zesty base.

• 5

  Spread the sauce evenly over the dough, then top with the shredded chicken and mozzarella cheese.

• 6

  Bake for 12 to 15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned.

• 7

  Remove from the oven, drizzle with extra virgin olive oil, and scatter fresh basil leaves over the top before slicing.