YOUR SOLIN GENERATED RECIPE
High-Protein Classic Margherita Pizza
Stone-baked whole wheat crust topped with vibrant tomato sauce and melted mozzarella, finished with fragrant fresh basil leaves.
INGREDIENTS
0.5 cup Whole wheat flour
0.33 cup Non-fat Greek yogurt
1 tbsp Nutritional yeast
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 cup Tomato puree
0.25 tsp Garlic powder
0.25 tsp Dried oregano
3.5 oz Part-skim mozzarella cheese
5 whole Fresh basil leaves
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the whole wheat flour, nutritional yeast, baking powder, and sea salt.
Add the Greek yogurt to the dry ingredients and stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth and elastic.
Roll the dough into a 10-inch circle and place it on the prepared baking sheet.
Bake the crust alone for 5 minutes to ensure a crisp base.
Mix the tomato puree with garlic powder and dried oregano, then spread it over the par-baked crust.
Distribute the mozzarella cheese evenly over the sauce.
Bake for 8-10 minutes until the cheese is bubbly and the edges are golden brown.
Scatter fresh basil leaves over the hot pizza before slicing and serving.