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Make the dough: Add the flour, yoghurt, olive oil and salt to a bowl. Mix until it forms a soft dough.
Divide & roll: Divide into 4 equal pieces. Roll each one into a thin oval shape — about 25cm x 15cm and around 2mm thick.
Add the base layer: Drizzle a little olive oil over each piece, then flip it so the oil sits underneath. This helps create that crispy base.
Make the sauce: Mix tomato purée with water, salt and oregano.
Top the pizzas: Spread a thin layer of sauce, then add cheese and toppings.
Bake: Bake at 200°C (fan) for 13–15 minutes. Check from 12 minutes onwards — you want golden, crispy edges.
Serve hot straight from the oven or cold in lunchboxes.
Storage: Best eaten fresh. Keeps 1–2 days in the fridge. Reheat in oven for crispness.