NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Whole wheat flour

0.5 cup Nonfat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Tomato puree

0.25 tsp Garlic powder

0.25 tsp Dried oregano

2.5 oz Low-moisture part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

5 large Fresh basil leaves

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Transfer the dough to a lightly floured surface and knead for 2 minutes until smooth, then roll into a thin 10-inch circle.

• 4

  In a small bowl, stir together the tomato puree, garlic powder, and dried oregano to create the sauce.

• 5

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

• 6

  Top with the shredded mozzarella cheese and grated parmesan cheese.

• 7

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

• 8

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