YOUR SOLIN GENERATED RECIPE
Crispy whole wheat crust topped with vibrant tomato sauce and melted mozzarella, finished with fragrant fresh basil for a classic Italian experience.
INGREDIENTS
0.75 cup non-fat Greek yogurt
0.25 cup whole wheat flour
1 tsp baking powder
0.25 tsp sea salt
0.25 tsp garlic powder
0.5 cup tomato sauce
1.5 oz part-skim mozzarella cheese
0.25 tsp extra virgin olive oil
5 whole fresh basil leaves
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
In a medium mixing bowl, combine the Greek yogurt, whole wheat flour, baking powder, sea salt, and garlic powder.
Stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 2-3 minutes until smooth.
Roll the dough out into a thin 10-inch circle and carefully transfer it to the prepared baking sheet.
Lightly brush the edges of the dough with the olive oil and bake for 8 minutes to partially set the crust.
Remove from the oven and spread the tomato sauce evenly over the crust, leaving a small border for the crust.
Top with the shredded mozzarella cheese and return to the oven for another 8-10 minutes until the cheese is bubbly and golden.
Remove the pizza from the oven and top with the fresh basil leaves before slicing into wedges.