Ingredients:

  • 150g self-rising flour
  • 190g non-fat Greek yogurt, thick and strained
  • 0.5 tsp garlic powder
  • 60ml low-sodium marinara sauce
  • 85g part-skim shredded mozzarella cheese
  • 50g fresh baby spinach
  • 30g bell peppers, thinly sliced
  • 20g red onions, thinly sliced
  • 1 tsp dried oregano
  • 1 pinch red pepper flakes

Instructions:

  1. Preheat your oven to 450°F (230°C). In a large mixing bowl, combine the self-rising flour and garlic powder.
  2. Fold in the Greek yogurt using a spatula. Stop as soon as a shaggy ball forms to avoid overworking the gluten.
  3. Transfer to a floured surface and knead for 1-2 minutes until smooth and slightly elastic.
  4. Roll the dough out on parchment paper to about a 10 inch circle.
  5. Spread the marinara sauce in a thin, even layer, leaving a small border.
  6. Layer the baby spinach first. Placing greens under the cheese protects them from burning.
  7. Sprinkle the mozzarella, followed by the bell peppers and red onions.
  8. Dust with dried oregano and a pinch of red pepper flakes.
  9. Slide onto the middle rack for 10-12 minutes until the crust is golden and the cheese is bubbling and charred.