Preheat oven to 450°F (230°C). If using a ceramic plate or baking surface, place it in the oven while it preheats.

To make the sauce, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for a few seconds without browning.

Add tomatoes, black pepper, and salt. Simmer for 15–30 minutes until the sauce thickens and reduces. Add fresh basil at the end and allow the sauce to cool.

For the crust, combine flour, salt, and baking powder.

Add Greek yogurt and mix until a firm but manageable dough forms. You may need to adjust the yogurt slightly depending on the flour.

Divide the dough into 3 equal portions. Roll each portion into a ball.

Roll each dough ball into a thin, even circle on parchment paper. Sprinkle with a little flour if the dough sticks.

Transfer the dough and parchment to a pizza pan. Trim excess parchment paper.

Bake the crust at 450°F for about 5 minutes, until it begins to puff and lightly brown.

Flip the crust and bake briefly on the other side until lightly browned.

Remove from the oven and add cooled tomato sauce, mozzarella, oregano, and pepperoni.

Return to the oven and bake for approximately 5 minutes, or until the cheese melts and the pepperoni begins to bubble.

Finish with red pepper flakes and fresh mozzarella or basil, if desired.

Slice and serve hot.