NUTRITION

SERVINGS

INGREDIENTS

0.75 cup non-fat Greek yogurt

0.5 cup all-purpose flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp garlic powder

2 oz part-skim mozzarella cheese

2 tbsp parmesan cheese

5 whole fresh basil leaves

1 tsp extra virgin olive oil

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, all-purpose flour, baking powder, and sea salt until a shaggy dough forms.

• 3

  Turn the dough onto a lightly floured surface and knead for 2-3 minutes until the dough is smooth and slightly elastic.

• 4

  Roll the dough into a 10-inch circle and carefully transfer it to the prepared baking sheet.

• 5

  In a small bowl, stir together the tomato puree, dried oregano, and garlic powder until well combined.

• 6

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

• 7

  Tear the part-skim mozzarella into small pieces and distribute them over the sauce, then sprinkle with the parmesan cheese.

• 8

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

• 9

  Remove from the oven, top with fresh basil leaves, and drizzle with extra virgin olive oil before slicing into wedges.