NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup All-purpose flour

0.75 tsp Baking powder

0.25 cup Tomato puree

2.5 oz Part-skim mozzarella cheese

0.5 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Dried oregano

5 whole Fresh basil

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk the flour and baking powder, then stir in the Greek yogurt until a shaggy dough forms.

• 3

  Turn the dough onto a lightly floured surface and knead for 1-2 minutes until smooth and no longer sticky.

• 4

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

• 5

  Mince the garlic and mix it with the olive oil, then brush the mixture evenly over the surface of the dough.

• 6

  Spread the tomato puree over the crust, leaving a small border around the edges for the crust to rise.

• 7

  Sprinkle the sea salt, dried oregano, and the part-skim mozzarella cheese evenly over the tomato sauce.

• 8

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

• 9

  Remove from the oven and top with torn fresh basil leaves before slicing into wedges to serve.