5.3 oz Greek yogurt – 2/3 C self rising flour – 2 t Italian Seasoning
Using an electric mixer or stand mixer with paddle attachment, blend ingredients together until soft dough forms. With floured hands, form into ball. Turn onto floured (regular flour) surface and place on prepared baking sheet. (I stuffed the crust with quartered mozzarella sticks on the counter, then transferred it to preheated pizza stone – not recommended as it is difficult to move from counter).
On baking sheet, pizza stone or other pan, bake crust for 7 minutes at 350 degrees or until firm and partially baked. Add toppings. I used jarred pizza sauce, sliced black olives, shredded mozzarella (made with 3 grated par-frozen mozzarella sticks) and fresh parsley.
Bake another 7 minutes at 350 degrees with ONLY pizza sauce. Then add remaining toppings and bake a 3rd and final 7 minutes.I topped with fresh parsley AFTER the full 21 minutes in the oven. Recipe modified from The Skinny Fork by Amanda Plott.