NUTRITION

SERVINGS

INGREDIENTS

0.5 cup All-purpose flour

0.5 cup Non-fat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Tomato puree

0.5 tsp Dried oregano

3.75 oz Part-skim mozzarella cheese

5 whole Fresh basil leaves

0.25 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, combine the flour, Greek yogurt, baking powder, and sea salt until a shaggy dough forms.

• 3

  Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until the dough is smooth and no longer sticky.

• 4

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

• 5

  Spread the tomato puree evenly over the crust, leaving a half-inch border around the edges.

• 6

  Sprinkle the dried oregano over the sauce and top evenly with the shredded mozzarella cheese.

• 7

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

• 8

  Remove from the oven, top with fresh basil leaves, and finish with a light drizzle of extra virgin olive oil before slicing.