NUTRITION

SERVINGS

INGREDIENTS

0.5 cup nonfat Greek yogurt

0.4 cup self-rising flour

1 large egg white

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 cup tomato puree

0.25 tsp dried oregano

2.5 oz low-moisture part-skim mozzarella cheese

4 large fresh basil leaves

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the Greek yogurt, egg white, sea salt, garlic powder, and self-rising flour until a shaggy dough forms.

• 3

  Turn the dough onto a lightly floured surface and knead for approximately 2 minutes until the texture is smooth and elastic.

• 4

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

• 5

  Par-bake the crust in the preheated oven for 8 minutes until it is set and just beginning to turn golden.

• 6

  Spread the tomato puree evenly over the center of the crust, leaving a small border for the edges.

• 7

  Sprinkle the dried oregano over the sauce and distribute the shredded mozzarella cheese in an even layer.

• 8

  Return the pizza to the oven for another 8 to 10 minutes until the cheese is bubbly and the crust is crisp.

• 9

  Drizzle with extra virgin olive oil and top with hand-torn fresh basil leaves before slicing and serving hot.