Greek Yogurt Pizza Crust in 22 Minutes with Crispy Edges

Instructions:

1. Preheat your oven to 450°F (232°C) and place your baking sheet or pizza stone inside to get it screaming hot.
2. In a large mixing bowl, whisk together the 1.5 cups of all purpose flour, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt until the mixture is light and aerated.
3. Add the 1 cup of non fat Greek yogurt to the center of the dry ingredients.
4. Stir with a sturdy spatula until a shaggy, clumped ball of dough forms and no more loose flour remains at the bottom of the bowl. Note: If it feels excessively sticky, add one tablespoon of flour at a time until it's manageable.
5. Turn the dough out onto a well floured surface and knead by hand for 2 to 3 minutes until the surface looks smooth and elastic.
6. Divide the dough into two equal portions using a bench scraper or a sharp knife.
7. Roll each portion into a 10 inch circle on a piece of parchment paper, aiming for a consistent 1/8 inch thickness.
8. Carefully remove the hot baking sheet from the oven and sprinkle with the 1 tablespoon of cornmeal until it sizzles slightly.
9. Transfer the rolled dough (with the parchment if preferred) onto the hot sheet, brush the edges with the 1 teaspoon of olive oil and 0.5 teaspoon of garlic powder.
10. Bake for 10-12 minutes until the edges are deeply golden and the bottom is firm.