Preheat oven to 425.

In a medium bowl, whisk together the flour, baking powder, and salt. Mix in the Greek yogurt.

The dough will be a little crumbly. If it still feels sticky, add 1 tbsp of flour at a time and knead into the dough.

Lightly dust a clean surface and knead the dough out on the surface. The dough should become smoother and not sticky (it shouldn’t be sticking to your hands either).

On a baking sheet prepared with nonstick spray, spread the dough out working from the center to the edges, until its completely filling the baking sheet. Par bake the dough for 10 minutes. Leave to the side when finished.

Prepare a dredging station for your chicken cutlets. In one shallow bowl, scramble the egg. In another shallow bowl, pour in the breadcrumbs. Pat your chicken cutlets dry and season both sides with salt and pepper. Dredge the chicken through the egg and then the breadcrumbs, coating entirely.

In a small skillet on med-high heat, add the tbsp of olive oil. When its completely hot, add the chicken cutlets. Cook for about 3 minutes per side or until golden brown and crispy. Remove from the pan and rest on a paper towel lined plate.

Spread the ½ cup of bbq sauce all over the dough, leaving a ½ inch border around for crust. Sprinkle the shredded mozzarella evenly on the sauce.

Slice the chicken cutlets into strips after its rested a bit and toss onto the pizza, as well as the red onion. Bake again for 12-15 minutes. The cheese should be bubbly and the middle of the dough should not be soggy.

Sprinkle the tomato and the cilantro all over the pizza. To finish, drizzle the ranch dressing and the remaining 2 tbsp of bbq sauce all over. Slice into 8 pieces and serve.

Reheat on convect bake at 400 for 10 minutes or under a low broil for 10 minutes.