Crust

• 1 cup whole wheat flour
• 1 cup white flour
• ½ cup cornmeal
• 2 tsp yeast, (same amount for 1 or 2 pizzas)
• 2 tbsp honey, or sugar
• ⅓ cup water, lukewarm (per pizza)
• 1 tbsp olive oil

Sauce

• 2 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp cumin
• ¼ tsp garlic powder, or 1/2 tsp no-salt seasoning (onion, garlic powders)
• ¼ tsp oregano, ground
• ¼ tsp black pepper, (optional)
• ¼ tsp cinnamon, (optional)

Topping

• ½ cup meat crumbles
• ½ cup monterey jack cheese
• ¼ cup tomato, diced (optional)
• ¼ cup pickled jalapenos, (optional)
• ½ cup lettuce, (optional)

Make dough for crust, using bread machine or hand kneaded, coat with olive oil, cover and let rise until double (1-2 hours). In a medium mixing bowl, add crushed tomatoes, garlic salt and seasoning. Using mortar and pestle grind dried herbs, add to sauce mixture and mix, set aside for 20-30 minutes before use. Preheat oven to 400 ℉, coat pizza pans with olive oil and sprinkle with corn meal. Divide dough in half and form 2 crusts, let rise for 5-10 minutes while oven heats. Pre bake crusts for 10-15 minutes, until some browning starts, make small cuts after 5 minutes to help prevent bubbles. Let crust cool for a few minutes, spread with sauce, add toppings and cheese to taste. Bake until cheese is starting to brown, cool on rack, cut into slices and enjoy.

Refried beans can be used for the sauce, seasoned as desired and add some cream cheese.