NUTRITION

SERVINGS

INGREDIENTS

0.5 cup 0% Greek yogurt

0.4 cup self-rising flour

0.25 cup tomato puree

2 oz part-skim mozzarella cheese

1 oz parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

0.25 cup fresh basil leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, stir together the Greek yogurt and self-rising flour until a shaggy dough ball begins to form.

• 3

  Turn the dough out onto a lightly floured surface and knead for 1 to 2 minutes until the dough is smooth and no longer sticky.

• 4

  Using a rolling pin, roll the dough into a thin 10-inch circle and carefully transfer it to the prepared baking sheet.

• 5

  Par-bake the crust in the oven for 5 to 7 minutes until it is slightly firm and just beginning to take on color.

• 6

  Remove the crust from the oven and spread the tomato puree evenly across the surface, leaving a half-inch border for the crust.

• 7

  Season the sauce with garlic powder, dried oregano, sea salt, and black pepper.

• 8

  Evenly distribute the shredded mozzarella and grated parmesan cheese over the top of the sauce.

• 9

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

• 10

  Remove from the oven, garnish with fresh basil leaves, and let rest for 2 minutes before slicing.