NUTRITION

SERVINGS

INGREDIENTS

0.75 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

2.5 oz Low-moisture part-skim mozzarella cheese

1 tsp Extra virgin olive oil

0.25 cup Fresh basil leaves

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the non-fat Greek yogurt, whole wheat flour, 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

  Mince the garlic clove and stir it into the tomato puree, then spread the sauce evenly over the pizza dough, leaving a small border for the crust.

• 6

  Top the sauce with the shredded mozzarella cheese and a sprinkle of dried oregano.

• 7

  Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.

• 8

  Remove from the oven, drizzle with extra virgin olive oil, and top with fresh basil leaves before slicing and serving.