Preheat oven 400 deg F (200 C).
Combine all the dry ingredients in the mixing bowl and whisk together.
Mix Greek yogurt and oil together. Add to dry ingredients in mixing bowl.
Combine wet and dry ingredients with a fork until dough comes together. Dough will be sticky.
Shape dough into a ball.
Use tapioca starch to lightly dust a sheet of parchment paper large enough for the rolled out pizza crust. (The paper size should be about the size of your oven rack, wider than it is tall, if making one large pizza.) Place dough in the center of the parchment paper.
Work dough a few times to smooth it out, dusting the parchment and your hands as necessary with tapioca starch so the dough doesn't stick.
Dust a rolling pin with tapioca starch and gently roll out the dough, dusting the rolling pin often.
Use fingers to finish pressing out the dough. Roll up the edges for a crust, if desired. Again, dust your fingers with tapioca starch as necessary.
Poke holes in the crust with a fork.
Having a firm hold of the parchment paper, transfer the crust and parchment directly to an oven rack set in the upper part of the oven. Bake for 15 minutes.
Carefully remove the crust from the oven by holding the parchment paper on the sides, just as you did when you placed the crust in the oven. (The parchment paper will be cool enough for you to handle with bare hands...just don't touch the oven itself!) Place on a cooling rack.
(Once the crust is done, you can prepare the pizza right away with toppings or keep the crust available for using later.)
Increase oven temperature to 425 deg F (220 C).
Top pizza crust with sauce, cheese and your favorite toppings.
Again, use the parchment paper to transfer the pizza directly to the oven rack. Bake for 10-15 minutes until cheese is gold and bubbly.
Remove the pizza from the oven holding the parchment paper on either side of the pizza and transfer to a cooling rack.
Let cool 5 minutes before slicing.