YOUR SOLIN GENERATED RECIPE
Oven-baked whole-grain crust topped with vibrant tomato sauce and melted fresh mozzarella, finished with fragrant basil leaves for a classic Italian experience.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Whole wheat flour
0.25 cup Liquid egg whites
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 cup Tomato puree
2 oz Fresh mozzarella cheese
5 whole Fresh basil leaves
0.5 tsp Extra virgin olive oil
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
In a medium mixing bowl, combine the non-fat Greek yogurt, whole wheat flour, liquid egg whites, garlic powder, and sea salt until a sticky dough forms.
Transfer the dough to the prepared baking sheet and, using dampened hands, spread it into a thin 8-10 inch circle.
Place the crust in the oven and pre-bake for 10-12 minutes until the edges are slightly golden and the center is firm to the touch.
Remove from the oven and spread the tomato puree evenly over the crust, leaving a small border for the crust.
Tear the fresh mozzarella into small chunks and distribute them evenly over the sauce.
Return the pizza to the oven for another 8-10 minutes, or until the cheese is bubbly and beginning to brown.
Remove from the oven, garnish with fresh basil leaves, and drizzle with extra virgin olive oil before slicing into wedges.