NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.4 cup all-purpose flour

0.5 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

1 clove garlic

3.5 oz fat-free shredded mozzarella cheese

5 whole fresh basil leaves fresh basil leaves

1 tsp extra virgin olive oil

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, lightly brushing it with the olive oil.

• 2

  In a medium mixing bowl, combine the non-fat Greek yogurt, flour, baking powder, and sea salt until a shaggy dough forms.

• 3

  Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and no longer sticky.

• 4

  Roll the dough into a 9-inch circle and transfer it to the prepared baking sheet.

• 5

  In a small bowl, mix the tomato puree with one minced garlic clove and the dried oregano.

• 6

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

• 7

  Sprinkle the fat-free shredded mozzarella cheese over the sauce.

• 8

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

• 9

  Remove from the oven and immediately top with fresh basil leaves before slicing and serving.