Add yeast and sugar to warm 1/4 cup water, mix and let sit until frothy(5-7 minutes)

Add 1/4 cup whole wheat flour, 1/4 cup bread flour, salt and evoo and mix with a large spoon. Add a Tablespoon or more bread flour if needed, to get the dough together into soft not too sticky state.Cover with a towel and Let it rise in a warm place for an hour. You can refrigerate the dough at this point in a closed container. Take the dough out when you want to use it, keep in a warm 100 degree F oven for 10-15 minutes and continue. Take the dough out on the counter and use some bread flour to make it less sticky.

You can knead it for 2-3 minutes if you dont like sticky messy dough. I usually just throw it on the counter and then gather. Then make a flat ball and pat it on the parchment. Roll it between 2 parchments after dusting with bread flour, or just pull it on all sides. The thickness of the dough will not be even with the pulling, but thats what gives it a hand made rustic feel. You can roll it to as large as 12 inches. The dough will be very elastic, so pull and hold it down for 10 seconds and then pull on opposite sides and so on. Once desired shape is achieved. Spray warm water on top. Cover lightly with a towel an let rest till you prep the veggies. Or go on ahead with the toppings if everything is ready!

Spread the hummus evenly on the dough. Pile your favorite veggies on top of the Hummus. Sprinkle salt and pepper, grated ginger and cilantro.

Bake in pre-heated 430 degrees F for 8-10 minutes or until the edges are all golden/slightly brown, then turn it around and broil on Low Broiler setting for a minute or so for that crackly crust. (Or if you dont have a broiler, bake at 450 degrees F for 2-4 minutes)

Remove, let cool for a minute. Slice and serve! Top with some fresh Cilantro, herbs, micro greens.

Add a teaspoon of olive oil to a medium pan, heat on medium. Add 4-5 cloves of garlic, chopped, 1 red chili or green chili to taste and 1 teaspoon chana masala spice blend (or garam masala), and cook for 2 minutes. Add 2/3 cup cooked/canned chickpeas, 1/2 teaspoon salt or to taste and 1 medium tomato, chopped.

Stir and cook for 3-4 minutes. Let cool a bit and blend with a Tablespoon or 2 of water, lemon juice to taste and a Tbsp of extra virgin olive oil to get a spreadable consistency hummus. Taste and adjust salt and spice.

Or use leftover Chana masala curry/chole for this as well.. Blend the chana masala with a little water, evoo and a clove of garlic. Or dont blend and use the Chana masala as the topping!