NUTRITION

SERVINGS

INGREDIENTS

0.25 cup whole wheat flour

0.5 cup non-fat Greek yogurt

1 tbsp nutritional yeast

1 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

3 oz part-skim mozzarella cheese

0.5 tsp extra virgin olive oil

0.25 cup fresh basil leaves

0.25 tsp dried oregano

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Roll the dough into a thin circle and carefully place it on the prepared baking sheet.

• 5

  Brush the edges of the dough with the extra virgin olive oil to help it crisp.

• 6

  Spread the tomato puree evenly over the dough, leaving a small border for the crust.

• 7

  Sprinkle the garlic powder and dried oregano evenly over the sauce.

• 8

  Top with the shredded part-skim mozzarella cheese.

• 9

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

• 10

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