NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup self-rising flour

0.25 cup tomato puree

1 clove garlic

0.25 tsp dried oregano

3 oz part-skim mozzarella cheese

1 tbsp grated parmesan cheese

5 leaves fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

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

• 3

  Transfer the dough to a lightly floured surface and knead for 1-2 minutes until the texture is smooth and elastic.

• 4

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

• 5

  In a small bowl, whisk together the tomato puree, minced garlic, dried oregano, sea salt, and black pepper to create the sauce.

• 6

  Spread the sauce evenly over the pizza dough, leaving about half an inch around the edge for the crust.

• 7

  Evenly distribute the shredded part-skim mozzarella and grated parmesan over the tomato sauce layer.

• 8

  Bake for 12-15 minutes until the crust is golden brown and the cheese is melted and beginning to brown in spots.

• 9

  Remove from the oven, scatter the fresh basil leaves over the top, and slice into wedges before serving warm.