NUTRITION

SERVINGS

INGREDIENTS

0.5 cup whole wheat flour

0.75 cup nonfat Greek yogurt

1 tsp baking powder

0.25 tsp sea salt

0.25 cup tomato sauce

0.5 tsp dried oregano

0.25 tsp garlic powder

2 oz part-skim mozzarella cheese

1 oz part-skim ricotta cheese

1 tbsp grated parmesan cheese

1 tsp fresh basil

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a medium-sized mixing bowl, whisk together the whole wheat flour, baking powder, and sea salt.

• 3

  Add the nonfat Greek yogurt to the dry ingredients and stir with a spatula until a shaggy dough begins to form.

• 4

  Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes until the dough is smooth and no longer sticky.

• 5

  Use a rolling pin to roll the dough into a 10-inch circle, then carefully transfer it to the prepared baking sheet.

• 6

  In a small bowl, combine the tomato sauce, dried oregano, and garlic powder, then spread it evenly over the crust leaving a half-inch border.

• 7

  Distribute the shredded mozzarella and grated parmesan evenly over the sauce.

• 8

  Use a small spoon to place dollops of the ricotta cheese across the top of the pizza.

• 9

  Bake for 12 to 15 minutes, or until the crust is crisp and the cheese is melted and starting to brown.

• 10

  Remove from the oven, garnish with torn fresh basil leaves, and slice into wedges.