Servings: 4

2 cups self-rising flour 2 cups self-rising flour
½ teaspoon kosher salt ½ teaspoon kosher salt
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon dried rosemary, herbes de provence or Italian seasoning 1 teaspoon dried rosemary, herbes de provence or Italian seasoning
1 ¼ Cups fat free Greek yogurt 1 ¼ Cups fat free Greek yogurt
4 tablespoons olive oil 4 tablespoons olive oil
1 teaspoon honey 1 teaspoon honey
¼ cup water ¼ cup water
 
1 cup mozzarella cheese 1 cup mozzarella cheese
1-1½ cups pizza sauce 1 to 1½ cups pizza sauce
Other toppings Other toppings

Place a pizza stone or upside down baking sheet lined with foil in the middle rack of oven and preheat to 450°F.
In a large mixing bowl whisk self-rising flour, salt, garlic powder and herbs together until mixed.
In a separate bowl, combine yogurt, olive oil, honey and water.
Add the liquid ingredients to the dry ingredients and mix with dough hook until a cohesive ball forms. (The dough should be moist and firm but not sticky.)
Form the dough into a rounded disk and wrap with plastic wrap. Refrigerate for 15 to 30 minutes.
On a lightly floured surface, roll out the dough with a rolling pin to form a perfect circle.
If using an upside down baking sheet, remove from oven and lightly coat with olive oil.
Transfer the rolled out dough to a flat cookie sheet dusted with flour or cornmeal , then to the hot pizza stone or upside down baking sheet and cook in the oven for 2 minutes.
Remove the dough from the oven. Top with tomato sauce, shredded mozzarella, and additional toppings as desired.
Baste the crust edges with olive oil and sprinkle with garlic powder.
Cook until the cheese is melted and the crust is very crisp, another 10 to 15 minutes.
Turn broiler on high to crisp the cheese. Cover crust edges with foil if they start getting too dark.
Cool for 3 to 5 minutes before cutting and serving.