YOUR SOLIN GENERATED RECIPE
High-protein Greek yogurt crust baked until golden and topped with vibrant tomato sauce, creamy fresh mozzarella, and aromatic basil leaves.
INGREDIENTS
0.5 cup self-rising flour
0.75 cup non-fat Greek yogurt
0.25 cup liquid egg whites
0.25 cup tomato sauce
2 oz fresh mozzarella cheese
1 tsp extra virgin olive oil
4 large fresh basil leaves
0.25 tsp sea salt
0.25 tsp garlic powder
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the Greek yogurt and egg whites until smooth.
Stir in the self-rising flour, sea salt, and garlic powder until a sticky dough forms.
Transfer the dough to the parchment paper and, with floured hands, press it into a 10-inch circle.
Brush the edges of the dough with olive oil and bake for 10-12 minutes until the crust is set and lightly browned.
Spread the tomato sauce over the crust and top with slices of fresh mozzarella cheese.
Bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil leaves before serving.