Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.

Combine the flour, baking powder, and salt in a large mixing bowl.

Incorporate the Greek yogurt into the dry ingredients until a shaggy dough forms.

Transfer the mixture to a lightly floured surface and knead for 2 to 3 minutes until the dough is smooth and elastic.

Roll the dough into a rectangle approximately 10x14 inches and 0.25 inches thick.

Apply a thin layer of marinara sauce across the dough, leaving a 0.5-inch border at the edges.

Distribute the shredded mozzarella and diced turkey pepperoni evenly over the sauce.

Starting from the long edge, roll the dough tightly into a uniform log.

Slice the log into 12 to 16 equal rounds using a sharp or serrated knife.

Place the rounds on the prepared baking sheet and brush the tops with the beaten egg wash.

Season the tops with dried oregano and garlic powder.

Bake for 12 to 15 minutes or until the crust is golden brown and the cheese is bubbling.