Salsa Pizza

Ingredients

2 c. whole-wheat flour

1 c. nonfat refried beans

3/4 c. water

1/2 c. yellow cornmeal

1/4 c. fat-free egg substitute

3 tbsp. nonfat dry milk powder

2 tbsp. canola oil

1 tbsp. honey

1 tbsp. active dry yeast

2 tsp. chili powder

1 1/2 tsp. salt

2 packages (8 ounces each) nonfat cream cheese, at room temperature

2 c. chunky fat-free salsa, drained

1 c. shredded reduced-fat Cheddar cheese

Directions
 * 1) 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
 * 2) 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.
 * 3) Coat a 12" deep-dish pizza pan with no-stick spray.
 * 4) 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.
 * 5) 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.
 * 6) Preheat the oven to 475°F.
 * 7) Bake for 17 to 20 minutes, or until the crust is deep brown and the cheese is bubbling.