Preheat the oven to 200C/400F. Line a large baking sheet or pizza tray with parchment paper.
In a mixing bowl, add the protein flour, Greek yogurt, salt, and Italian seasonings and mix well. If the dough is too thick, add more yogurt. If the dough is too thin, add more flour. Using your hands, shape the dough into a smooth ball.
Transfer the ball of dough onto a floured surface. Roll out the dough into a large pizza. Transfer the pizza dough onto the lined sheet. Brush the edge of the crust with olive oil.
Spread sauce over the pizza, followed by the cheese, pepperoni, and any other toppings. Bake the pizza for 15-20 minutes, or until the crust is golden, and the cheese has melted.
Remove the pizza from the oven and slice into eight slices.
One serving is 2 slices, which yields at least 30 grams of protein. * Protein flour is self rising flour with added protein in it. I used the Vetta brand. ** Turkey pepperoni and low fat mozzarella cheese are low in fat and higher in protein than their traditional counterparts. TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the leftover slices in a ziplock bag and store it in the freezer for up to six months. TO REHEAT: Either microwave the pizza for 30-40 seconds or reheat in a preheated oven.