Preheat oven to 425F. Line a large baking sheet (or 2 medium sheets) with parchment paper and spray with olive oil spray.
Make the dough: Combine 1 cup of Greek yogurt and 1.5 cups of self-rising flour in a medium bowl and mix with a spoon to make a rough crumbly dough. Then use your hands to knead it together until it is all combined into one smooth ball. Knead for 3-4 minutes, adding a tablespoon or two of flour if the dough is sticking to your hands a lot. Cover and let it rest while you prepare the rest of the toppings. It will not rise - that is okay.
Make the pesto: In a small food processor, pulse together the fresh basil, Parmesan cheese, pine nuts (if using), and garlic clove until everything is broken up into tiny pieces. Add the lemon juice and zest (if using), olive oil, salt, and pepper. Pulse a few times until well combined.
½ cup freshly shredded Romano or Parmesan cheese, 1 cup fresh basil leaves, ¼ cup toasted pine nuts, 1 clove garlic, Zest of 1 lemon, Juice of ½ lemon, ¼ cup high quality extra virgin olive oil, ¼ teaspoon kosher salt, Freshly ground black pepper
Make the pizza: Roll out the pizza dough to the shape of your baking pan(s), dusting your rolling pin with flour if needed. For a neat looking crust, tuck the edges of the dough underneath and press down with your fingers to form the edge. Transfer the pizza dough to the baking sheet lined with greased parchment paper.
Top the pizza: Spread half the pesto over the dough, top with mozzarella, fresh tomato slices, shredded Parmesan cheese, and a few sprinkles of oregano, garlic powder, or red pepper flakes, if using.
Bake the pizza: Place the pizza into the preheated oven and bake at 425F for 12-15 minutes, or until the edges of the pizza dough are a light golden color. Top with dollops of remaining fresh pesto. Allow to cool before slicing. Drizzle with balsamic glaze, if using.
Notes
In place of self-rising flour, you can use 1.5 cups regular all purpose flour (or white whole wheat flour) and add 1.5 teaspoons baking powder and ¾ teaspoons sea salt.Depending on how thick your Greek yogurt is, you might need to add more flour. Start with 1.5 cups and add a tablespoon at a time if the dough feels too sticky when you mix it together. You'll also need some more flour for dusting the rolling pin and rolling surface.