Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the Greek yogurt and self-rising flour until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.

Divide the dough into 8 equal-sized balls, approximately 75g each.

Roll each dough ball into a rectangle roughly 1/4 inch thick.

Apply 1 tablespoon of pizza sauce to the center of each rectangle, leaving a 1/2 inch border.

Distribute mozzarella cheese and chopped turkey pepperoni evenly among the 8 rectangles.

Fold the dough over the filling and use a fork to crimp the edges tightly, ensuring no air pockets remain.

Brush the tops of the pockets with the beaten egg wash and sprinkle with oregano and garlic powder.

Bake for 12 to 15 minutes or until the crust is golden brown and the internal temperature reaches 165°F (74°C).