NUTRITION

SERVINGS

INGREDIENTS

0.5 cup All-purpose flour

0.5 cup Non-fat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Liquid egg whites

0.25 cup Tomato puree

0.25 tsp Dried oregano

0.25 tsp Garlic powder

2 oz Fresh mozzarella cheese

1 tbsp Grated parmesan cheese

5 whole Fresh basil leaves

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  In a medium mixing bowl, combine the flour, baking powder, and sea salt. Stir in the Greek yogurt and liquid egg whites until a shaggy dough forms.

• 3

  Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. If the dough is too sticky, add a teaspoon of flour at a time.

• 4

  Roll the dough into an 8-inch circle and place it on the prepared baking sheet. Prick the surface with a fork and bake for 8 minutes.

• 5

  While the crust pre-bakes, mix the tomato puree with dried oregano and garlic powder in a small bowl.

• 6

  Remove the crust from the oven. Spread the tomato sauce evenly over the surface, leaving a small border for the crust.

• 7

  Tear the fresh mozzarella into small pieces and distribute them over the sauce. Sprinkle with grated parmesan cheese.

• 8

  Brush the edges of the crust lightly with extra virgin olive oil.

• 9

  Return the pizza to the oven and bake for another 8-10 minutes, or until the cheese is bubbly and the edges are golden brown.

• 10

  Remove from the oven and immediately top with fresh basil leaves. Slice and serve warm.