NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup whole wheat flour

0.25 cup liquid egg whites

0.5 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

1 oz low-fat mozzarella cheese

1.25 oz parmesan cheese

5 whole fresh basil leaves

0.25 tsp garlic powder

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, whisk together the whole wheat flour, baking powder, sea salt, garlic powder, and dried oregano until well combined.

• 3

  Add the non-fat Greek yogurt and liquid egg whites to the dry mixture, stirring with a spatula until a shaggy dough begins to form.

• 4

  Transfer the dough to a lightly floured surface and knead it gently for about 2 minutes until it becomes smooth and elastic.

• 5

  Roll the dough out into a 10-inch circle and carefully transfer it onto the prepared baking sheet.

• 6

  Par-bake the pizza crust in the preheated oven for 7 to 9 minutes until it is set and feels slightly firm.

• 7

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

• 8

  Sprinkle the shredded low-fat mozzarella and grated parmesan cheese over the sauce.

• 9

  Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and the edges are beautifully golden brown.

• 10

  Garnish the hot pizza with hand-torn fresh basil leaves before slicing and serving immediately.