This recipe is a for 14” pizza. Cut it into 6 hefty sized slices. each slice is 4 points per slice on Green
Course Main Course
Servings 6
Ingredients
- 1 cup Gold Medal self rising Flour 11 points on Green
- 1 cup Oikos Plain nonfat Greek Yogurt 3 points on Green
- 14 1/2 oz. well drained no salt added Diced Tomatoes 0 points on Green
- 1/2 tsp Garlic Powder 0 points
- 2 pinch Kosher Salt 0points
- 4 oz. Trader Joe’s Almond Mozzarella style shreds cheese alternative 4 points on Green
- 7 oz. Frigo Low fat ricotta cheese 6 points
- 1/3 cup sliced leaves Basil 0 points
Instructions
- Drain the tomatoes. Do this an hour before making the pizza draining over a bowl to make sure they are well drained.
- Spray a pizza pan with loive oil cooking spray. Mix the flour, yogurt, salt and garlic powder together in a bowl with a spatula.Turn onto floured surface and knead until smooth using flour on your hands as needed. Using a rolling pin, roll out dough to fit a 14″ round pizza pan. Pre-bake for 10-15 minutes to desired color.
- Mix ricotta with basil and a pincj of salt. Set aside. Spread mozzarella on pre-baked crust. Top with drained tomatoes and dollop ricotta on top. Bake an additonal 10-15 minutes to desired doneness.
- This recipe is a for 14” pizza. Cut it into 6 hefty sized slices. each slice is 4 points per slice on Green
