NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek yogurt

0.5 cup Whole wheat flour

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Tomato puree

0.25 tsp Dried oregano

0.25 tsp Garlic powder

3.25 oz Part-skim mozzarella cheese

4 leaves Fresh basil

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  In a medium bowl, combine the Greek yogurt, whole wheat flour, baking powder, and sea salt.

• 3

  Knead the dough on a lightly floured surface for 2-3 minutes until smooth and no longer sticky.

• 4

  Roll the dough into a 10-inch circle and place it on the prepared baking sheet.

• 5

  Pre-bake the crust for 5-7 minutes until slightly firm.

• 6

  In a small bowl, mix the tomato puree with dried oregano and garlic powder.

• 7

  Spread the tomato sauce evenly over the crust, leaving a small border for the edges.

• 8

  Top with the shredded mozzarella cheese and drizzle with olive oil.

• 9

  Bake for another 8-10 minutes until the cheese is bubbly and the edges are golden brown.

• 10

  Remove from the oven, top with fresh basil leaves, and slice into wedges.