YOUR SOLIN GENERATED RECIPE
Oven-baked high-protein crust topped with vibrant tomato sauce, melted mozzarella, and fresh basil leaves for a fragrant and satisfying finish.
INGREDIENTS
1 cup Nonfat Greek yogurt
0.6 cup Self-rising flour
0.25 cup Tomato puree
2 oz Low-moisture part-skim mozzarella cheese
1 tsp Garlic powder
0.25 tsp Sea salt
0.25 cup Fresh basil leaves
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a medium bowl, combine the Greek yogurt, self-rising flour (reserve one tablespoon for dusting), garlic powder, and sea salt until a dough forms.
Turn the dough onto the reserved floured surface and knead for 1-2 minutes until smooth.
Roll the dough into a 10-inch circle and place it on the prepared baking sheet.
Spread the tomato puree evenly over the dough, leaving a small border for the crust.
Sprinkle the shredded mozzarella cheese over the sauce.
Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly.
Top with fresh basil leaves before slicing and serving.