Add the low-fat quark, cooking oil, salt, egg and sugar to the mixing bowl and stir with a handheld mixer until smooth. Mix the baking powder into the flour, add to the mixture little by little and knead slowly with a handheld mixer (dough hook) for about one minute, until a smooth dough forms.
Then add the milk and knead again.
Leave the dough to rest in the fridge, covered, for 15 minutes.
Preheat oven to 200 °C (top/bottom heat).
Roll out the quark and oil pizza dough and place on a greased baking tray, spread with tomato sauce and cover as desired.
Bake on the second rack from the bottom for roughly 20 minutes.
