Ingredients

The following ingredients have 16 Servings
  • 1 cup warm water
  • 1 1/2 tsp active dry yeast
  • 2 tsp honey
  • 3 tbs olive oil
  • 3 cups white whole wheat flour
  • 3/4 tsp salt
  • 3/4 cup tomato sauce
  • 1 1/2 tsp taco seasoning
  • 1 red pepper
  • 1 cup cooked pinto or black beans
  • 1 cup corn
  • 1 1/2 cups grated cheddar ((4 ounces))
  • 2 scallions (chopped)
  • 1/2 cup salsa
  • 1 avocado (chopped)

Instruction

  • To make the crust, mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.
  • In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.
  • With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it’s sticky, add a little more flour. If it seems too dry, add a little more water.
  • Divide the dough into four balls. Cover the dough and let it rise for 20-30 minutes.
  • Preheat the oven to 425 degrees and grease 2 baking sheets.
  • Roll out each piece of dough into a circle 1/8 inch thick and place them on the cookie sheets. Top the dough with the taco sauce, followed by the red pepper, beans, corn, and cheese.
  • Bake for 8 to 12 minutes, until cheese is melted. If you overcook it, the crust will be dry.
  • Sprinkle with scallions, salsa, and avocado. Serve warm.