1 1/3 cupswarm water (≈ 110°F)
2 tsphoney
1 pkg, 1/2 ozactive-dry yeast
3 1/4 cupsall-purpose flour
1/4 cupextra virgin olive oil
2 tspsea salt
6 tbspsquash powder
1 tbspgarlic granules
3 tbspred bell pepper powder
2 tsporegano
6 tbsptomato flakes
1/4 tspbasil
6fresh cherry tomatoes
Optionalcheese of your choice


Combine honey and warm water (110°F) and stir well.
Sprinkle yeast on top of the water, and stir quickly to combine.
Let sit for 10 minutes (mixture will become foamy).
In separate bowl whisk together dry ingredients: flour, sea salt, squash powder, garlic granules, red bell pepper powder, oregano, tomato flakes and basil.
Using a stand or hand mixer, mix on low, gradually add dry mixture and olive oil.
Increase the mixer speed to medium, continue mixing for at least 5 minutes. If the dough sticks to the sides of the bowl, gradually add small amounts of flour until a nice dough ball is formed.
Remove the dough from the mixing bowl and shape it into a ball.
Grease the mixing bowl with a small amount of olive oil, then place the dough ball back into the bowl. Roll the dough ball to lightly cover all sides with olive oil.
Place a damp towel over the bowl and let rest for 45-60 minutes. Dough should rise double in size. To expedite the process, you can place the bowl in a moderately warm location, such as near a window.
Preheat oven to 400°F.
Once dough is ready, turn the dough out onto a floured surface and roll into a large circle, dough should be 1/2 inch thick.
Cover the dough with a greased piece of plastic wrap and let rise for an additional 20 minutes.
While dough is rising, lightly grease a baking pan with olive oil and sprinkle a small layer of cornmeal.
Remove the plastic wrap and transfer the dough to the prepared baking pan.
Use your fingers to poke deep dents all over the surface of the dough. Be sure to poke deep, these pockets will help hold the drizzled of olive oil.
Thinly slice the cherry tomatoes and press into dough.
Evenly drizzle 1-2 tbsp olive oil on surface of dough.
Sprinkle dough with garlic granules and top of with choice of cheese if desired.
Bake for 15 minutes, remove when the dough is a light golden/brown in color. Make sure dough is cooked thoroughly.
Slice and serve warm.

Yield 10 slices with approximately 1/2 serving of vegetables per slice.