YOUR SOLIN GENERATED RECIPE
Oven-baked whole wheat and Greek yogurt crust topped with vibrant tomato sauce and bubbly mozzarella, finished with fragrant fresh basil leaves.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Whole wheat flour
0.5 tsp Baking powder
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 cup Tomato sauce
3 oz Low-fat mozzarella cheese
4 leaf Fresh basil
1 tsp Extra virgin olive oil
PREPARATION
Preheat oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, combine Greek yogurt, whole wheat flour, baking powder, garlic powder, and sea salt until a dough forms.
Knead the dough on a lightly floured surface for 1-2 minutes until smooth.
Roll the dough into a 10-inch circle and place it on the prepared baking sheet.
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Top with shredded low-fat mozzarella cheese and drizzle with olive oil.
Bake for 12-15 minutes until the crust is golden and the cheese is melted and bubbly.
Remove from the oven and top with fresh basil leaves before slicing.