To make the crust, mix together the warm water, yeast, and honey. Let it sit for 5 minutes, then add the oil.
In the bowl of a stand mixer, mix together the flour and the salt. Add the wet ingredients.
With a dough hook, beat the mixture until a ball of dough forms. The dough should be well hydrated but not sticky. (It should be almost sticky.) If it’s sticky, add a little more flour. If it seems too dry, add a little more water.
Divide the dough into four balls. Cover the dough and let it rise for 20-30 minutes.
Preheat the oven to 425 degrees and grease 2 baking sheets.
Roll out each piece of dough into a circle 1/8 inch thick and place them on the cookie sheets. Top the dough with the taco sauce, followed by the red pepper, beans, corn, and cheese.
Bake for 8 to 12 minutes, until cheese is melted. If you overcook it, the crust will be dry.
Sprinkle with scallions, salsa, and avocado. Serve warm.