In a stand mixer or a large bowl, combine dry ingredients, then mix in Greek yogurt.  If I am using my stand mixer, I use the dough hook to mix.  Otherwise, use a rubber spatula and your hands!  If dough is too sticky, add a little more flour.  If it feels too dry, add in yogurt, 1 tsp at a time. 

On a well floured surface, knead dough by hand until smooth, then make one big ball.  

Using a knife or dough cutter, divide into 4 equal sections. 

Working with one section at a time, gently roll out the dough on a well floured surface and using a well floured rolling pin.  Be gentle so you don’t break the dough or get it stuck on the rolling pin. Dough should be 4-5ish inches in diameter or the size of a small tortilla. 

Carefully flip the dough onto a small piece of parchment paper.  Brush dough with egg wash. 

Preheat Airfryer to 400 degrees and cook for 5-8 minutes or until crust starts to get golden.  

Remove crust from air fryer and layer with toppings - sauce, dollops of ricotta cheese, then mozzarella cheese.  

Place pizza back in the air fryer without the parchment paper for an additional 5-8 minutes or until cheese is melted and bubbly.  Sprinkle garlic powder, basil, and crushed red pepper, then drizzle with Mike’s Hot Honey. 

Preheat Oven to 400 degrees.  Place parchment and pizza crust on a sheet pan or pizza stone and cook for 8-10 minutes or until crust starts to get golden.  

Remove crust from oven and layer with toppings - sauce, dollops of ricotta cheese, then mozzarella cheese.  

Place pizza back in the oven without the parchment paper for an additional 5-8 minutes or until cheese is bubbly. Sprinkle garlic powder, basil, and crushed red pepper, then drizzle with Mike’s Hot Honey.