For the Dough:

1 1/4 cup self-rising flour

3/4 teaspoon fine kosher salt

1 1/4 cup plain Greek yogurt

For the White Topping:

2/3 cup ricotta cheese

1 cup chopped baby spinach leaves

1–2 cloves garlic, minced

1/4 teaspoon fine kosher salt

1–2 teaspoons lemon zest

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Freshly ground black pepper, to taste

Olive oil, optional

Crushed red pepper flakes, optional

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Preheat oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment paper and lightly oil.
In a large bowl, combine flour and salt. Add Greek yogurt and mix until crumbly. Use your hands to form a smooth dough ball.
Turn onto a floured surface and knead for 2 minutes until elastic.
Roll dough into a 12–14 inch circle. Transfer to prepared pan and bake for 8 minutes.

Mix ricotta, spinach, garlic, salt, and lemon zest in a bowl.
Spread evenly over pre-baked crust, leaving a border.
Top with mozzarella, Parmesan, black pepper, and red pepper flakes (if using). Optional: drizzle lightly with olive oil.
Bake for 6–8 minutes until cheese melts and top is golden.

Flour substitute: If you don’t have self-rising flour, combine 1 1/4 cups all-purpose flour with 2 teaspoons baking powder.
Storage: Refrigerate cooled pizza in an airtight container for up to 3 days.
Reheating: Best done on a skillet over medium-low heat for a crisp crust.