To Make the Pizza Dough:

1. Add 1/2 cup of warm water to a medium to large sized bowl. Sprinkle the yeast and the coconut sugar over the water, at let sit for 5 minutes, until foamy.
2. Add in the salt and 1/2 cup of the flour. Stir vigorously for 3-5 minutes, until no clumps remain in the mixture (stir for at least 3 minutes, as this helps to “activate” the gluten).
3. Cover the bowl with a towel and let sit in a warm place for 30-60 minutes, until doubled in size. (Note: prep your veggies and toppings now to save time!)
4. Once doubled in size, add in 1/2 cup of finely ground cornmeal and 1/4 cup of the flour.
5. Stir until a dough forms, then begin to knead the remaining 1/4 cup of flour into the dough. Once finished, the dough should still be slightly wet, but it should no longer stick to your fingers. If the dough is still sticky, add flour in 1 tbsp increments until the desired texture is reached.
6. Use immediately, or store in a sealed container in the fridge for up to 5 days.

To Make the Pizza:

1. Preheat your oven to 450F.
2. Slice your bell pepper and onion into 1/2″ thick slices, and remove your corn from the freezer to thaw, if you are using frozen.
3. In a nonstick pan, add a splash of vegetable broth and bring the heat up to medium-high.
4. Once heated, add the sliced bell pepper and onion to the pan and cook for 10 minutes, until caramelized. Keep adding vegetable broth to the pan to keep the peppers and onions from sticking to the bottom of it. Remove from the heat and set aside.
5. Roll out your pizza dough until it is about 1/3″ thick, and place it on a pizza pan that is either greased or lined with parchment paper or a silicone mat.
6. Spread a generous layer of Enchilada Sauce over the dough, then top it with the pepper and onion mix as well as the fire roasted corn.
7. Bake at 450F for 10-12 minutes.
8. Remove the pizza from the oven, then top with the Cheezy Cashew Cream and a handful of freshly chopped cilantro. Serve warm.