Preheat oven to 400 degrees. Place pizza stone in the oven.
Heat a medium skillet to medium. Add the chopped bacon and cook 8-10 minutes, stirring occasionally, until crispy. Use a slotted spoon to remove the bacon crumbles from the skillet and place them on a paper towel-lined plate. Set aside. Discard all but 1 tablespoon of the bacon fat.
Add the spinach and garlic to the pan and sauté for 60-90 seconds or until the spinach is wilted. Season with salt. Set aside.
Place the Greek yogurt, flour, salt, and baking powder in the bowl of a stand mixer fitted with a dough hook.
Run the mixer on low for 5-6 minutes, scraping the sides as necessary with a spatula, until a smooth ball of dough has formed.
Transfer to a cutting board dusted with flour. Work dough with your hands and press out and pull into a thin circle.
Remove the pizza stone from the oven and transfer the dough to the pizza stone and brush with olive oil. Set aside.
In a medium non-stick saucepan, heat butter and garlic on medium-high, until butter melts. Add the garlic and sauté for 30-60 seconds or until fragrant.
Whisk in the flour and allow it to cook, whisking regularly, for 60-90 seconds. Slowly whisk in the milk until smooth. Allow the sauce to cook 2-3 minutes, continuing to whisk, until thickened.
Stir in the Parmesan cheese, salt and black pepper. Remove from the heat. Taste and adjust the seasoning, if necessary.
Spread the sauce on the pizza dough in a circle, about 1-inch from the edges.
Top with the cooked bacon crumbles, sauteed spinach and garlic and the mozzarella cheese. Bake 12-15 minutes or until the edges are browned and the cheese is bubbly.
Let the pizza slightly cool, then slice into wedges and serve.