Place your pizza stone or pizza steel into your oven on the center rack, and preheat to 550 degrees F.
Mix all dry ingredients together.
Mix yogurt into dry ingredients. The dough will look like a crumbly disaster – but this is normal.
Turn dough crumbles onto a flat surface to knead dough into a ball. Even though it may be tempting to add flour to your countertop or board – don’t do it. The crumbs will come together to form a dough ball with a little kneading.
Once you have formed your dough ball, place on an ungreased piece of parchment paper and press into a flat disk, about 5″ in diameter.
Place another piece of parchment on top of the dough, and roll out into a 10″ circle.
Peel off parchment from the top of the dough, place back down, flip over, and peel off parchment from the other side of the dough. This makes it much easier to remove the parchment paper after parbaking the crust.
Finish shaping crust by forming a rounded edge. If you like your pizza crust to be flat, dock the crust by poking it with a fork. Personally, I like my crust to have bubbles in it, so I skip the docking.
Place the formed crust still on parchment onto a pizza peel or upside down cookie sheet, and slide onto hot pizza stone or steel. Bake for 5 minutes.
Remove parbaked pizza crust from the oven, flip over and peel off parchment. Flip back over, so the darkened bottom is on the bottom and add toppings of your choice to the top of the parbaked crust (sauce, cheese, veges, meat, etc.).
Place oven rack in closest position to the broiler, and turn your oven to broil. Place pizza stone or steel on the rack.
Place pizza on stone or steel and broil for another 5-6 minutes, or until done to your liking.