YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat crust topped with vibrant tomato sauce and creamy melted mozzarella, finished with fragrant fresh basil for a classic, crispy bite.
INGREDIENTS
0.5 cup whole wheat flour
0.5 cup 0% Greek yogurt
1 tsp baking powder
0.25 tsp sea salt
0.25 cup tomato sauce
3 oz low-fat mozzarella cheese
1 tbsp parmesan cheese
5 leaves fresh basil
0.25 tsp dried oregano
0.25 tsp garlic powder
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 whole wheat flour, Greek yogurt, baking powder, and sea salt until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes until the texture is smooth and no longer sticky.
Use a rolling pin to roll the dough into a thin 8-inch circle and carefully transfer it to the prepared baking sheet.
Spread the tomato sauce evenly over the dough, leaving a half-inch border around the edges for the crust.
Evenly sprinkle the garlic powder and dried oregano over the sauce layer.
Top the pizza with the shredded low-fat mozzarella and the parmesan cheese.
Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove from the oven and top with the fresh basil leaves before slicing and serving.