protein-packed chopped caesar salad pizza

0 Heat the oven to 500°F with a rack in the lowest position. Line a large baking sheet with parchment paper.
1 Make the dough: In a medium bowl, whisk together the flour, baking powder, and salt. Add the yogurt and stir with a fork until crumbly.
2 Transfer the dough to a work surface and knead with your hands, adding more flour as needed, until it forms a smooth ball (dough should be slightly tacky but not sticky). Cover loosely with plastic wrap and set aside.
3 Make the pizza oil: in a small bowl, whisk together the olive oil, garlic powder, oregano, red pepper flakes, a pinch of salt, and a few grinds of black pepper.
4 Divide the dough into 4 portions and use a floured rolling pin to roll each into 6-inch rounds. Transfer to the prepared baking sheet. Brush the oil onto dough, then top with grated mozzarella cheese. Bake on the lower rack until the crusts are golden and the cheese is bubbly and browned in spots, 11 to 13 minutes.
5 Meanwhile, chop the greens in the salad kit and toss with the dressing and Parmesan. Finely grate a little bit of lemon zest onto each pizza crust, then top with the salad and  herb croutons. Finish with freshly ground black pepper and big shavings of Parmesan cheese, if desired.