NUTRITION

SERVINGS

INGREDIENTS

0.75 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

0.5 tsp dried oregano

1.5 oz part-skim mozzarella cheese

0.5 oz parmesan cheese

5 large fresh basil leaves

0.5 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a medium bowl, stir together the Greek yogurt, whole wheat flour, baking powder, and sea salt until a shaggy dough forms.

• 3

  Transfer the dough to a lightly floured surface and knead for 2-3 minutes until the dough is smooth and no longer sticky to the touch.

• 4

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

• 5

  Bake the plain crust for 8 minutes to allow it to set and develop a light golden color.

• 6

  Remove from the oven and spread the tomato puree evenly over the crust, leaving a half-inch border for the crust edge.

• 7

  Sprinkle the dried oregano over the sauce, then layer on the shredded mozzarella and grated parmesan cheese.

• 8

  Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.

• 9

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