NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Whole wheat flour

0.6 cup Nonfat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 cup Tomato puree

0.25 tsp Dried oregano

0.25 tsp Garlic powder

3 oz Part-skim mozzarella cheese

5 large Fresh basil leaves

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the whole wheat flour, Greek yogurt, baking powder, and sea salt until a shaggy dough forms.

• 3

  Turn the dough onto a lightly floured surface and knead for about 2 minutes until smooth and elastic.

• 4

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

• 5

  In a small bowl, whisk together the tomato puree, dried oregano, and garlic powder, then spread it evenly over the crust.

• 6

  Tear the part-skim mozzarella into small pieces and distribute them over the sauce.

• 7

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

• 8

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