Greek Yogurt Pizza
Servings: 4
Calories: 454kcal
Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup nonfat Greek yogurt
- 2 tablespoon olive oil
Pizza Sauce
- 8 ounces canned tomato sauce
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
Toppings
- ½ bell pepper (sliced)
- 4 ounces soy crumbles
- ¼ cup fresh basil leaves
- 4 ounces part-skim mozzarella cheese (shredded)
Instructions
- First, make the dough. I like to mix together the flour and salt with a whisk, then I whisk together the yogurt and olive oil in a smaller bowl. Finally, I stir the wet and dry ingredients together with a spoon. You might need to add a little water to get a workable dough, but take it slow - you can always add more water in, but you can't take any water out.
- Combine the sauce ingredients in a small saucepan and bring to a simmer over medium-high heat. Turn the heat down to low and continue to simmer for 10 minutes or so.
- Preheat the oven to 450 °F . Line a baking sheet with aluminum foil and give it a spray of nonstick.
- Form the dough into 4 s-sized balls. On a lightly floured surface, flatten each ball and roll it flat with a rolling pin.
- Arrange the 4 pizzas on the prepared baking sheet. Top each pizza with ¼ of the tomato sauce, 1 ounce of shredded mozzarella and various toppings (I used bell peppers, soy crumbles and basil because that's what I had. Turkey pepperoni is especially good on pizza, too.)
- Bake the pizzas for about 12-15 minutes, or until the cheese bubbles and the crust starts turning lightly golden-brown.