NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup self-rising flour

0.25 cup tomato puree

2.5 oz low-moisture part-skim mozzarella cheese

1 tbsp grated parmesan cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

5 leaves fresh basil

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Turn the dough onto a lightly floured surface and knead it gently for 1-2 minutes until the texture is smooth and no longer sticky.

• 4

  Roll the dough out into an 8-inch circle and carefully transfer it to the prepared baking sheet.

• 5

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

• 6

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

• 7

  Distribute the shredded mozzarella and grated parmesan cheese evenly across the top of the sauce.

• 8

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

• 9

  Remove from the oven, drizzle with extra virgin olive oil, and top with hand-torn fresh basil leaves before slicing and serving.