NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.4 cup all-purpose flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

2 oz cooked chicken breast

1.5 oz part-skim mozzarella cheese

1 tbsp fresh basil

0.25 tsp red pepper flakes

1 tsp extra virgin olive oil

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a medium-sized mixing bowl, combine the non-fat Greek yogurt, all-purpose flour, baking powder, and sea salt.

• 3

  Stir the mixture until a shaggy dough forms, then turn it out onto a lightly floured surface.

• 4

  Knead the dough for 1 to 2 minutes until it becomes smooth and elastic.

• 5

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

• 6

  In a small bowl, whisk together the extra virgin olive oil and the minced garlic clove, then brush it over the dough.

• 7

  Spread the tomato puree evenly across the crust, leaving a small border for the edges.

• 8

  Evenly distribute the shredded cooked chicken breast and the shredded part-skim mozzarella cheese over the sauce.

• 9

  Bake for 12 to 15 minutes until the crust is golden brown and the cheese is melted and bubbly.

• 10

  Remove from the oven and garnish with freshly torn basil and red pepper flakes before slicing into wedges.