NUTRITION

SERVINGS

INGREDIENTS

0.5 cup all-purpose flour

0.25 cup unflavored whey protein isolate

0.5 cup nonfat Greek yogurt

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

1.5 oz fresh mozzarella cheese

4 large fresh basil

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.

• 2

  In a medium mixing bowl, whisk together the all-purpose flour, whey protein isolate, baking powder, and sea salt until well combined.

• 3

  Add the nonfat Greek yogurt to the dry ingredients and stir with a spatula until a shaggy dough forms.

• 4

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

• 5

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

• 6

  In a small bowl, mix the tomato puree with the dried oregano and garlic powder, then spread it evenly over the crust.

• 7

  Tear or slice the fresh mozzarella into small pieces and distribute them across the top of the sauce.

• 8

  Bake for 10-12 minutes until the crust edges are golden brown and the cheese is melted and bubbly.

• 9

  Remove from the oven and immediately top with fresh basil leaves and a light drizzle of extra virgin olive oil before slicing.