NUTRITION

SERVINGS

INGREDIENTS

0.25 cup self-rising flour

0.5 cup non-fat Greek yogurt

0.25 cup tomato puree

1 tsp garlic powder

0.25 tsp sea salt

3 oz fresh mozzarella cheese

2 tbsp grated parmesan cheese

5 leaves fresh basil

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, stir together the self-rising flour, non-fat Greek yogurt, garlic powder, and sea salt until a shaggy dough forms.

• 3

  Transfer the dough to a lightly floured surface and knead for about 2 minutes until the texture is smooth and elastic.

• 4

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

• 5

  Spread the tomato puree evenly across the dough, leaving a half-inch border for the crust.

• 6

  Tear the fresh mozzarella into small pieces and distribute them over the sauce, then sprinkle with the parmesan cheese and dried oregano.

• 7

  Bake for 12 to 15 minutes until the edges are golden brown and the cheese is bubbly and melted.

• 8

  Remove from the oven and garnish with whole fresh basil leaves before slicing into wedges and serving.