NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Self-rising flour

0.25 cup Tomato puree

1.5 oz Low-moisture part-skim mozzarella cheese

2 oz Cooked chicken breast

1 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Red pepper flakes

1 tsp Lemon zest

5 leaves 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 non-fat Greek yogurt and self-rising flour, stirring until a shaggy dough ball forms.

• 3

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

• 4

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

• 5

  In a small bowl, whisk together the tomato puree, dried oregano, garlic powder, and sea salt.

• 6

  Spread the seasoned tomato sauce evenly over the dough, leaving a half-inch border for the crust.

• 7

  Finely dice the cooked chicken breast and distribute it over the sauce, then top with the shredded mozzarella cheese.

• 8

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

• 9

  Remove from the oven and immediately sprinkle with red pepper flakes and fresh lemon zest.

• 10

  Garnish with fresh basil leaves, slice, and serve immediately.