Place the flour, milk powder, oregano, garlic powder, and salt in the bowl of a stand mixer. Using the paddle attachment, briefly mix the dry ingredients on low speed.
Add the eggs whites, oil, apple cider vinegar, and warm water. Begin mixing on low speed. While the mixer is mixing, add the active dry yeast. Turn the mixer on medium-low speed and mix the dough for 2-3 minutes. Pause the mixer and scrape down the sides of the bowl if necessary.
While the dough is being mixed, prepare a baking stone or glass baking dish with parchment paper. Lightly flour the parchment paper (optional).
Once the dough has been mixed, scoop it out onto the parchment paper. The dough will be moist and sticky. Use a spoon or rubber spatula to spread the dough into a pizza crust that is about 1/2" thick.
Lightly oil another piece of parchment paper or some plastic wrap and cover the pizza crust. Let it rest in a warm location for 30 minutes.
Preheat the oven to 375°F (convection oven) or 395°F (non-convection oven). Once the pizza crust has rested, layer on your desired pizza toppings.
Bake for 30-35 minutes. If using a convection oven, turn the convection on for the entire baking time. The pizza should get puffy and the crust should be lightly browned. Bake times may vary depending on your oven, but the crust should be browned and feel puffy but firm.
Remove the pizza from the oven and allow it to rest for 5-10 minutes before slicing and serving!