NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.3 cup Self-rising flour

4 oz Low-moisture part-skim mozzarella cheese

0.25 cup Tomato puree

0.25 cup Fresh basil leaves

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the non-fat Greek yogurt and self-rising flour using a spatula until a shaggy dough forms.

• 3

  Transfer the dough to a lightly floured surface and knead by hand for about 2 minutes until the dough is smooth and no longer sticky.

• 4

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

• 5

  Mince the garlic clove and whisk it into the tomato puree along with the sea salt and dried oregano.

• 6

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

• 7

  Shred the mozzarella cheese and distribute it evenly over the sauce layer.

• 8

  Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

• 9

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