NUTRITION

SERVINGS

INGREDIENTS

0.33 cup self-rising flour

0.5 cup 0% Greek yogurt

0.25 cup tomato puree

4 oz part-skim mozzarella cheese

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp dried oregano

1 tbsp fresh basil leaves

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone mat.

• 2

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

• 3

  Stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 2-3 minutes until smooth.

• 4

  Roll the dough into a thin circle, approximately 8-10 inches in diameter, and place it on the prepared baking sheet.

• 5

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

• 6

  Sprinkle the dried oregano over the sauce, followed by the shredded part-skim mozzarella cheese.

• 7

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

• 8

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