NUTRITION

SERVINGS

INGREDIENTS

0.2 cup Whole wheat flour

0.25 cup Nonfat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Garlic powder

1.5 oz Chicken breast

0.25 cup Tomato puree

0.25 tsp Dried oregano

0.75 oz Fresh mozzarella cheese

1 tbsp Parmesan cheese

0.5 tsp Extra virgin olive oil

5 leaves Fresh basil

PREPARATION

• 1

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

• 2

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

• 3

  Turn the dough onto a lightly floured surface and knead for 2 minutes, then roll it out into a thin circle.

• 4

  Spread the tomato puree evenly over the dough, leaving a small border for the crust, and sprinkle with dried oregano.

• 5

  Finely shred the cooked chicken breast and distribute it across the sauce to ensure protein in every bite.

• 6

  Tear the fresh mozzarella into small pieces and scatter them over the chicken layer.

• 7

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

• 8

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