NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.4 cup Self-rising flour

0.25 cup Tomato puree

3 oz Low-fat mozzarella cheese

0.5 oz Parmesan cheese

0.25 cup Fresh basil leaves

0.25 tsp Garlic powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, stir together the non-fat Greek yogurt and self-rising flour until a shaggy dough forms.

• 3

  Transfer the dough to a lightly floured surface and knead for about 2 minutes until the texture is smooth and elastic.

• 4

  Roll the dough out into a thin 10-inch circle and carefully place it onto the prepared baking sheet.

• 5

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

• 6

  Evenly sprinkle the garlic powder, dried oregano, sea salt, and black pepper over the sauce layer.

• 7

  Distribute the shredded low-fat mozzarella and grated parmesan cheese across the top of the pizza.

• 8

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

• 9

  Remove from the oven and garnish with the fresh basil leaves before slicing into wedges.