|Whole-wheat flour||2 Cup (32 tbs)|
|Nonfat refried beans||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Fat-free egg substitute||1⁄4 Cup (4 tbs)|
|Nonfat dry milk powder||3 Tablespoon|
|Canola oil||2 Tablespoon|
|Active dry yeast||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Cream cheese package||16 Ounce (2 Packages, 8 Ounce Each, At Room Temperature)|
|Fat free chunky salsa||2 Cup (32 tbs), drained|
|Shredded reduced fat cheddar cheese||1 Cup (16 tbs)|
In a large bowl, combine the flour, beans, water, cornmeal, egg substitute, milk powder, oil, honey, yeast, chili powder, and salt.
Mix well with a wooden spoon.
Turn out onto a lightly floured surface and knead until a soft, smooth ball forms.
Transfer the dough to a clean large bowl.
Cover and let rise in a warm place for about 45 minutes, or until doubled in volume.
Punch down the dough and place on a floured surface.
Let stand for 5 minutes.
Coat a 12" deep-dish pizza pan with no-stick spray.
Roll the dough into a 14" circle.
Transfer to the prepared pan.
Push the dough up the sides of the pan to form a rim.
Spread the bottom of the dough with the cream cheese.
Top with the salsa and sprinkle with the Cheddar.
Let rise in a warm place for 30 minutes, or until puffy.
Preheat the oven to 475°F.
Bake for 17 to 20 minutes, or until the crust is deep brown and the cheese is bubbling.