Ingredients:

  • 1/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup nonfat Greek yogurt
  • 1/4 cup crushed San Marzano tomatoes
  • 1.5 oz fresh mozzarella (fior di latte), drained and sliced
  • 1/2 tsp olive oil
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Preheat oven to 475°F (245°C), preferably with a pizza stone inside to heat thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Add the nonfat Greek yogurt and mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently 5–8 times until smooth.
  3. Roll the dough out into an 8-inch circle. If using a pizza stone, transfer the dough onto a pizza peel or parchment paper dusted with cornmeal.
  4. Spread the crushed tomatoes evenly over the dough, leaving a 1/2-inch border. Distribute the fresh mozzarella slices over the sauce. Drizzle with 1/2 teaspoon of olive oil.
  5. Carefully slide the pizza (or peel/parchment) onto the preheated pizza stone. Bake for 10 to 12 minutes, or until the crust is blistered and golden and the cheese is melted and bubbling.
  6. Remove from the oven, sprinkle immediately with fresh basil leaves, slice, and serve.