NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Whole wheat flour

0.75 cup Non-fat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Tomato puree

1.5 oz Part-skim mozzarella cheese

0.5 tsp Dried oregano

0.25 cup Fresh basil leaves

0.25 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  In a medium mixing bowl, combine the whole wheat flour, non-fat Greek yogurt, baking powder, and sea salt.

• 3

  Stir until a shaggy dough forms, then transfer to a lightly floured surface and knead for 2-3 minutes until smooth.

• 4

  Using a rolling pin, roll the dough into a thin 10-inch circle and carefully place it on the prepared baking sheet.

• 5

  Spread the tomato puree evenly across the dough, leaving about half an inch around the edge for the crust.

• 6

  Evenly distribute the shredded part-skim mozzarella cheese and dried oregano over the tomato sauce.

• 7

  Lightly brush the exposed edges of the dough with the extra virgin olive oil to help it brown.

• 8

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

• 9

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