YOUR SOLIN GENERATED RECIPE
Baked high-protein spelt crust topped with vibrant tomato sauce and melted mozzarella, finished with fragrant fresh basil for a golden, bubbly texture.
INGREDIENTS
0.5 cup non-fat Greek yogurt
0.33 cup spelt flour
0.5 tsp baking powder
0.25 tsp sea salt
0.5 cup tomato puree
0.5 tsp dried oregano
0.25 tsp garlic powder
3.5 oz part-skim mozzarella cheese
6 leaves fresh basil
0.5 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, stir together the Greek yogurt, spelt flour, baking powder, and sea salt until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 1-2 minutes until the dough is smooth and no longer sticky.
Roll the dough out into a thin 8-inch circle and place it onto the prepared baking sheet.
In a small bowl, whisk together the tomato puree, dried oregano, and garlic powder.
Spread the tomato sauce evenly over the pizza dough, leaving a half-inch border for the crust.
Top the sauce with the shredded part-skim mozzarella cheese.
Bake for 12-15 minutes until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and immediately top with fresh basil leaves and a light drizzle of extra virgin olive oil before slicing.