NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek yogurt

0.5 cup Sprouted wheat flour

1 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Tomato puree

0.5 tsp Dried oregano

0.25 tsp Garlic powder

2.5 oz Fresh mozzarella cheese

6 whole 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.

• 2

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

• 3

  Transfer the dough to a lightly floured surface and knead for 2-3 minutes until the dough is smooth and no longer sticky.

• 4

  Roll the dough into a 7-inch circle and place it onto the prepared baking sheet.

• 5

  Bake the crust alone for 8 minutes until it is set and just beginning to turn golden.

• 6

  While the crust bakes, whisk together the tomato puree, dried oregano, and garlic powder in a small bowl.

• 7

  Remove the crust from the oven and spread the tomato sauce evenly across the surface, leaving a small border for the crust.

• 8

  Tear the fresh mozzarella into bite-sized pieces and arrange them over the sauce.

• 9

  Return the pizza to the oven and bake for an additional 8-10 minutes until the cheese is bubbly and the edges are crisp.

• 10

  Drizzle with extra virgin olive oil and garnish with hand-torn fresh basil leaves before slicing into wedges.