NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Self-rising flour

2 oz Cooked chicken breast

0.25 cup Tomato puree

1.5 oz Fresh mozzarella cheese

1 tbsp Grated parmesan cheese

0.25 tsp Garlic powder

0.25 tsp Dried oregano

5 leaves Fresh basil

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 Greek yogurt and self-rising flour, stirring until a dough ball forms.

• 3

  Place the dough on the parchment paper and roll it out into a 7-inch circle using a rolling pin or your hands.

• 4

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

• 5

  Season the sauce with garlic powder and dried oregano.

• 6

  Evenly distribute the shredded cooked chicken breast over the sauce, then top with the fresh mozzarella and parmesan.

• 7

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

• 8

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