Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.

Mix all-purpose flour, baking powder, Italian seasoning, garlic powder, and salt in a mixing bowl until evenly combined.

Slowly fold in the low-fat Greek yogurt to the dry mixture until a shaggy dough forms.

Knead the dough on a lightly floured surface for about 2-3 minutes until smooth and elastic.

Divide the dough into 8 equal pieces and roll each into a 6-inch oval.

On one half of each oval, spoon approximately 15g of pizza sauce and sprinkle 20g of cheese, leaving a ½-inch border.

Fold the dough over to cover the fillings and press the edges firmly together to seal.

Bake the sealed hot pockets on the lined tray for 18-20 minutes until golden brown and crispy.

Let the hot pockets cool on the tray for about 5 minutes before serving warm, optionally with marinara sauce.