Margarita Pizza

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl combine the flour, baking powder and salt and whisk well.

Step 2

Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Step 3

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).

Step 4

Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.

Step 5

Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).

Step 6

Lay the dough out onto the oiled nonstick pizza dish or sheet pan.

Step 7

Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.

Step 8

Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.

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