Preheat your oven to 400°F. Place a pizza stone or overturned rimmed baking sheet in the oven as it preheats.

In a large bowl, place the flour blend, xanthan gum, baking powder, and salt, and whisk to combine. Add the yogurt and 2 tablespoons of water, and mix until the dough holds together well. If necessary for the dough to clump and hold together easily, without feeling stiff to the touch, add another tablespoon of water and mix to combine.

Turn the dough out onto a very lightly floured surface and knead it with clean hands until it’s a bit smoother. Using floured hands and a rolling pin, pat and roll out the dough into a 12-inch round, rotating the dough frequently to prevent sticking. Roll and pat the dough more thickly as you work from the center of the dough to the edges to create a crust. Transfer the dough to a piece of parchment paper and pierce all over with the tines of a fork. Brush generously with the egg wash. Using a pizza peel or another flat surface, transfer the pizza dough still on the parchment to the preheated oven to bake for 12 minutes.

Remove the pizza crust from the oven, add tomato sauce and shredded cheese (fat-free cheese will add very few additional points) as desired, and return to the oven to continue to bake until the crust is golden brown and the toppings are melted and bubbling (another 3 to 4 minutes). Remove from the oven, allow to sit for about 5 minutes undisturbed before cutting into 8 equal slices and serving.