Wheat Sorghum Crust with Chipotle Refried Beans, Pico De Gallo, and Lime Crema. Pizza Mexican Vegan

Ingredients:
1 recipe Whole Wheat crust(I substituted 1/4 cup wheat with sorghum flour)
1 Recipe Refried beans. recipe below
Pico De Gallo
Lime crema as needed
Chopped Lettuce
Other toppings like corn, guacamole, tortilla strips.. get adventurous:)

Refried Beans:
2 teaspoons oil
2-3 cloves of garlic chopped
1/2 cup chopped red onion
1 medium tomato chopped
1/4 teaspoon ground cumin
1/4-1/2 teaspoon chili powder or mexican chili powder(to taste)
1/2 teaspoon paprika
1/2 teaspoon salt or to taste
1 teaspoon Chipotle pepper flakes(Omit this for regular refried beans)
1 can pinto beans, drained. or 1 cup cooked pinto beans
1/2 cup water

Lime Crema:
1-2 teaspoons Lime juice(to taste)
3 Tablespoons vegan sour cream or vegenaise or cashew cream
some Lime zest if using cashew cream

Refried beans are prepared by heating oil in a skillet over medium heat.
Sauté the garlic and onions until they are transparent.
(4-5 minutes) Stir in tomato and seasonings. Cook the tomatoes until they are soft.
Water, salt, and cooked or canned pinto beans should all be added.
Cook for 10 minutes uncovered.
Well-mash the beans.
For the appropriate consistency, continue to cook for another minute or two.

Combine each component of the lime crema, then set aside.
Combine chopped tomato, onion, cilantro, jalapeño, lime juice, and salt to make pico de gallo.

Make the pizza dough in the meantime. Apply some flour as you roll it out.
On the dough, spread the refried beans.
If desired, top with additional vegetables like bell peppers or jalapenos.
Bake for 17–18 minutes at 410°F (preheated).
Take the pizza outside and generously top with Pico De Gallo, lime crema, and, if desired, chopped lettuce.
Slice, then dish.