NUTRITION

SERVINGS

INGREDIENTS

0.5 cup whole wheat flour

0.5 cup nonfat Greek yogurt

0.25 cup liquid egg whites

0.5 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato puree

0.5 tsp dried oregano

0.25 tsp garlic powder

2.5 oz part-skim mozzarella cheese

4 whole fresh basil leaves

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk the liquid egg whites until they become frothy and light.

• 3

  Stir in the Greek yogurt, whole wheat flour, baking powder, and sea salt until a tacky dough forms.

• 4

  Transfer the dough to the parchment paper and use a spatula or damp hands to spread it into a thin 10-inch circle.

• 5

  Bake the crust for 10 to 12 minutes until the edges are firm and just beginning to turn golden brown.

• 6

  While the crust bakes, mix the tomato puree with dried oregano and garlic powder in a small dish.

• 7

  Remove the crust from the oven, spread the tomato sauce evenly to the edges, and top with the shredded mozzarella.

• 8

  Drizzle the olive oil over the cheese and return the pizza to the oven for 5 to 7 minutes until the cheese is bubbly.

• 9

  Garnish with the fresh basil leaves, then slice and serve immediately while hot.