NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek yogurt

0.4 cup Self-rising flour

3.5 oz Low-moisture part-skim mozzarella cheese

0.25 cup Tomato puree

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

5 whole Fresh basil leaves

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the Greek yogurt and self-rising flour 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.

• 4

  Using a rolling pin, roll the dough into a 10-inch circle and carefully transfer it to the prepared baking sheet.

• 5

  Spread the tomato puree evenly over the surface of the dough, leaving a half-inch border around the edges for the crust.

• 6

  Sprinkle the garlic powder, sea salt, black pepper, and dried oregano over the tomato sauce.

• 7

  Evenly distribute the shredded mozzarella cheese over the seasoned sauce.

• 8

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

• 9

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