YOUR SOLIN GENERATED RECIPE
Oven-baked pizza featuring a protein-rich Greek yogurt crust topped with vibrant tomato sauce and creamy fresh mozzarella, finished with fragrant basil leaves.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Whole wheat flour
0.5 tsp Baking powder
0.25 tsp Sea salt
0.25 tsp Garlic powder
0.25 cup Tomato sauce
0.25 tsp Dried oregano
3 oz Fresh mozzarella cheese
1 tbsp Parmesan cheese
1 tsp Extra virgin olive oil
5 whole Basil leaves
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, sea salt, and garlic powder.
Add the non-fat Greek yogurt to the dry ingredients and stir until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 2 minutes until it becomes smooth and elastic.
Roll the dough into a 10-inch circle and place it onto the prepared baking sheet.
Bake the crust alone for 8 minutes to ensure it stays crisp under the toppings.
Remove from the oven and spread the tomato sauce over the crust, leaving a small border for the handle.
Sprinkle the dried oregano over the sauce, then top with torn fresh mozzarella and grated parmesan.
Return the pizza to the oven for 10 to 12 minutes until the cheese is melted and bubbly.
Drizzle with extra virgin olive oil and scatter the fresh basil leaves over the top before serving.