Preheat and prep pans: Heat the oven to 425°F (220°C). Line two baking sheets with parchment. Place tortillas on the sheets so they don’t overlap.

Crisp the tortillas: Lightly brush or spray both sides with oil. Bake 4–6 minutes per side, flipping once, until lightly golden and crisp. Remove and set aside. This step gives you a sturdy, crunchy base.

Make the bean spread: In a bowl, mash black beans with 2 tablespoons tomato sauce, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, a pinch of salt, and a squeeze of lime. Aim for a thick but spreadable texture.

Cook the protein and veggies: Warm 1 teaspoon oil in a skillet over medium. Add onion and bell pepper; sauté 3–4 minutes until softened. Stir in turkey or plant crumbles, breaking it up. Season with 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, salt, and pepper. Cook until browned and cooked through, 5–7 minutes.

Add sauce and corn: Pour in remaining tomato sauce and stir in corn and optional jalapeño. Simmer 2 minutes to thicken slightly. Taste and adjust seasoning. You want a saucy but not watery mixture.

Assemble the pizzas: Spread a thin layer of the bean mixture on each crisp tortilla. Spoon the turkey-veggie mixture evenly over the beans. Top with a light sprinkle of shredded cheese.

Bake to melt: Return to the oven for 5–7 minutes, until the cheese is melted and the edges are crisp. If you like a little char on the cheese, switch to broil for 1 minute, watching closely.

Make the yogurt-lime drizzle: Mix 1/2 cup Greek yogurt with lime zest, 1 tablespoon lime juice, a pinch of salt, and a splash of water to thin. It should be creamy but drizzle-able.

Finish with fresh toppings: Top each pizza with diced tomato or pico, chopped cilantro, sliced green onions, and optional avocado. Drizzle with the yogurt sauce and add hot sauce if you like heat.

Slice and serve: Use a sharp knife or pizza wheel to cut into quarters. Serve immediately while the crust is crisp.