NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.25 cup Whole wheat self-rising flour

0.25 cup Tomato puree

1 tsp Dried oregano

0.5 tsp Garlic powder

3.5 oz Part-skim shredded mozzarella cheese

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a medium bowl, combine the Greek yogurt and self-rising flour until a dough forms.

• 3

  Knead the dough on a lightly floured surface for 1-2 minutes until smooth and no longer sticky.

• 4

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

• 5

  In a small bowl, mix the tomato puree with dried oregano, garlic powder, sea salt, and black pepper.

• 6

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

• 7

  Sprinkle the shredded mozzarella cheese over the sauce.

• 8

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

• 9

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