NUTRITION

SERVINGS

INGREDIENTS

0.25 cup self-rising flour

0.6 cup non-fat Greek yogurt

2 oz part-skim mozzarella cheese

0.25 cup tomato puree

0 tsp extra virgin olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp garlic powder

5 leaves fresh basil

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the self-rising flour and non-fat Greek yogurt using a spatula until a shaggy dough forms.

• 3

  Transfer the dough to a lightly floured surface and knead by hand for 2-3 minutes until the dough is smooth and no longer sticky.

• 4

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

• 5

  Lightly brush the edges of the dough with the extra virgin olive oil and sprinkle the entire surface with sea salt and garlic powder.

• 6

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

• 7

  Sprinkle the dried oregano over the sauce and top with the shredded or sliced part-skim mozzarella cheese.

• 8

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

• 9

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