NUTRITION

SERVINGS

INGREDIENTS

0.33 cup whole wheat flour

0.5 tsp baking powder

0.33 cup non-fat Greek yogurt

3 oz cooked chicken breast

0.25 cup tomato puree

1 oz fresh mozzarella cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

4 large fresh basil leaves

1 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, whisk together the whole wheat flour and baking powder.

• 3

  Add the Greek yogurt to the flour mixture and stir with a spatula until a shaggy dough forms.

• 4

  Turn the dough onto a lightly floured surface and knead for 1-2 minutes until it becomes smooth and elastic.

• 5

  Roll the dough into a 7-inch circle and transfer it to the prepared baking sheet.

• 6

  Brush the edges of the dough with the olive oil and sprinkle the garlic powder, sea salt, and black pepper over the entire surface.

• 7

  Spread the tomato puree evenly over the dough, leaving a half-inch border for the crust.

• 8

  Finely shred the cooked chicken breast and distribute it evenly over the sauce to boost the protein content.

• 9

  Tear the fresh mozzarella into small pieces and place them on top of the chicken, then sprinkle with dried oregano.

• 10

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

• 11

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