Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
In a medium mixing bowl, stir together the self-rising flour and non-fat Greek yogurt until a shaggy dough ball begins to form.
Transfer the dough to a lightly floured surface and knead it for about 2 minutes until the texture is smooth and elastic.
Roll the dough out into a 10-inch circle and carefully place it onto the prepared baking sheet.
Cut 0.5 oz of the mozzarella cheese into thin strips and arrange them around the perimeter of the dough circle.
Fold the outer edge of the dough over the cheese strips and press firmly to seal, creating a stuffed crust border.
Spread the tomato puree over the center of the pizza and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
In a small skillet over medium heat, brown the lean ground turkey until fully cooked, then drain any excess moisture.
Distribute the cooked ground turkey, turkey pepperoni, and the remaining mozzarella cheese evenly over the sauce.
Bake the pizza for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly caramelized.