Mix dry ingredients in a large bowl - Bob’s Red Mill 1-1 Baking Mix, Almond flour, baking powder and salt.
Stir in yogurt and olive oil.
Stir until forms a smooth ball, it will be soft, kind of like a biscuit crust.
Form the crust
Tear off parchment paper just slightly smaller than your oven rack. This is what you will make your pizza crust on.
Sprinkle about 1 Tablespoon Bob’s Red Mill 1-1 Gluten Free Baking mix on the parchment paper and spread it around.
Put the ball of pizza dough on the parchment paper, smooth it out and press it out into a circle or oblong, whatever shape you like. If cracks form just push them together with your fingers. Make the crust as thick as you like, but not paper thin. It will rise a little while baking.
Dock the dough by poking it with a fork, this keeps it from puffing up.
Brush the pizza top with olive oil, including the crust.
Prebake the crust
Bake the pizza dough on the oven rack (no toppings yet, for 15 minutes at 400 F (200 C)
Carefully remove the dough from the oven rack. Don't burn yourself or break the crust