NUTRITION

SERVINGS

INGREDIENTS

0.33 cup whole wheat flour

0.33 cup non-fat 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 cooked chicken breast

1.5 oz fresh mozzarella cheese

5 leaves fresh basil

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

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

• 3

  Knead the dough on a lightly floured surface for 1-2 minutes until smooth, then roll it out into a thin circle.

• 4

  In a small bowl, mix the tomato puree with dried oregano and garlic powder.

• 5

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

• 6

  Evenly distribute the shredded chicken over the sauce, then top with slices of fresh mozzarella.

• 7

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

• 8

  Remove from the oven, drizzle with olive oil, and garnish with fresh torn basil leaves before slicing.