In a large mixing bowl or the bowl of a stand mixer, combine all of the ingredients to make the dough. Toss the dry ingredients together .

Add in a small amount of warm water until the dough is soft and smooth. Knead the dough for 3 to 4 minutes more, or until it is very soft and smooth. Allow the dough to rise for 2 hours, or until it has doubled in size.

In a pan, heat the cooking oil, then add the garlic, capsicum, boiled American corn, chopped spring onion, salt, and black pepper. Stir-fry until the veggies are lightly cooked.

Grease a cast iron or ordinary skillet with cooking oil and heat it.

Keep some dry flour on the side in a small plate for dusting. Divide the pizza dough into four equal pieces. Dust each pizza dough round with flour before rolling it out into thick rounds.

Place the rolled-out pizza dough in the skillet and cook on both sides, rotating it a few times. Brush little oil on the top side of the pizza, apply the Schezwan sauce, scatter the roasted veggies, and top with crushed paneer and cheese once all sides are partially cooked.

Allow the pizza to finish cooking and the cheese to melt by covering it with a lid.

When the cheese begins to melt, remove the top and simmer for another minute.

The bottom of the pizza, as well as the sides, will get slightly crisp and brown. The Crust Skillet Pizzas made with soy flour are now ready.

Remove the pizza from the skillet and set it aside on a plate. Continue with the remaining pizza dough and toppings in the same manner.

Serve Whole Wheat and Soy Flour Crust Skillet Pizza with Vegetables, Paneer, and Cheese