NUTRITION

SERVINGS

INGREDIENTS

0.25 cup whole wheat flour

0.5 cup non-fat Greek yogurt

1 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

0.5 tsp garlic powder

0.5 tsp dried oregano

3.5 oz part-skim mozzarella cheese

0.25 tsp extra virgin olive oil

5 whole fresh basil leaves

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the whole wheat flour, baking powder, and sea salt.

• 3

  Add the Greek yogurt to the flour mixture and stir with a spatula until a shaggy dough forms.

• 4

  Transfer the dough to a lightly floured surface and knead for 2-3 minutes until smooth and elastic.

• 5

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

• 6

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

• 7

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

• 8

  Top with the shredded part-skim mozzarella cheese and drizzle with extra virgin olive oil.

• 9

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

• 10

  Remove from the oven and top with fresh basil leaves before slicing.