NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

6 tbsp all-purpose flour

1 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

0.25 tsp dried oregano

0.25 tsp garlic powder

1.5 oz low-moisture part-skim mozzarella cheese

2 oz cooked chicken breast

4 leaves fresh basil

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a medium bowl, stir together the 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 1-2 minutes until smooth and no longer sticky.

• 4

  Roll the dough into an 8-inch circle and carefully transfer it to the prepared baking sheet.

• 5

  Mix the tomato puree with dried oregano and garlic powder in a small dish, then spread it evenly over the dough.

• 6

  Top the sauce with finely diced cooked chicken breast and then sprinkle the shredded mozzarella cheese over the top.

• 7

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

• 8

  Drizzle with olive oil and garnish with torn fresh basil leaves before slicing into wedges.