NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Whole wheat flour

1 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Tomato puree

1 clove Garlic

0.25 tsp Dried oregano

3 oz Part-skim mozzarella cheese

4 leaves Fresh basil

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, stir together the Greek yogurt, whole 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 texture is smooth and elastic.

• 4

  Roll the dough into a thin 8-inch circle and carefully place it onto the prepared baking sheet.

• 5

  Pre-bake the crust in the oven for 5-7 minutes until it is set and just beginning to firm up.

• 6

  While the crust bakes, mince the garlic and whisk it into the tomato puree along with the dried oregano.

• 7

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

• 8

  Sprinkle the shredded part-skim mozzarella over the sauce and drizzle the top with extra virgin olive oil.

• 9

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

• 10

  Garnish with the fresh basil leaves immediately after removing from the oven, then slice and serve.