In a medium bowl, combine lukewarm milk with sugar and fresh yeast, stirring gently until dissolved. Allow to sit for about 10-15 minutes until frothy.

In a large mixing bowl, whisk together gluten-free flour, gluten-free baking powder, and salt.

Create a well in the center of dry ingredients and pour in activated yeast mixture along with plain yogurt and whole eggs. Mix until a soft, slightly sticky dough forms.

Shape into your desired form and allow to rise in a warm area for about 15-20 minutes.

Preheat oven to 375°F (190°C) and prepare baking sheets with parchment paper.

Once risen, shape dough into pizzas, pretzels, or cinnamon rolls as desired and bake for 20-25 minutes until golden brown.

Allow baked creations to cool on a wire rack. Store unused dough in a sealed container in the refrigerator for up to 3 days.