INGREDIENTS

• 8 oz cremini mushrooms, quartered
• 1 tablespoon avocado olive oil
• Salt & Pepper
• 1 cup whole wheat pastry flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup fat free Greek yogurt
• ½ cup shredded gruyere cheese
• ½ cup cherry tomatoes, halved

INSTRUCTIONS

1. Preheat oven to 450 degrees F.
2. Toss mushrooms with olive oil and season with salt and pepper.
3. Roast mushrooms for 10-15 minutes or until browned and set aside.
4. Meanwhile, in a large bowl, whisk the flour, baking soda and salt together.
5. Add Greek yogurt and mix with a fork until you have a shaggy dough.
6. Lightly dust a cutting board with flour and transfer the dough, kneading for a few minutes until the dough is tacky but not sticky.
7. Divide dough into four portions and use a floured rolling pin to roll into thin crusts.
8. Brush with a bit more oil and sprinkle with shredded cheese.
9. Top with roasted mushrooms and tomatoes and bake for 10-12 minutes or until the cheese is bubbly and the crust is golden brown.
10. Serve with fresh cracked pepper.

Serves: 4