Step 1

For lime crema, in a small food processor combine tofu, lime juice, and ¼ tsp. of the chipotle chile powder. Cover and process until smooth.

Step 2

Brush corn with 1 Tbsp. of the lime crema. Sprinkle with the remaining ¼ tsp. chipotle chile powder and the smoked paprika; rub into corn. Grill corn, covered, over medium-high 15 to 20 minutes or until tender and lightly charred, turning occasionally. Grill bell pepper the last 8 to 10 minutes of grilling time or until tender and lightly charred, turning once.

Step 3

When cool enough to handle, cut corn from cobs, keeping some in planks. Cut bell pepper into bite-size strips.

Step 4

On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a 12-inch circle or freeform shape. Sprinkle a baking sheet with cornmeal. Transfer dough circle to the baking sheet. The dough should move freely on the baking sheet.

Step 5

Use the baking sheet to transfer dough to grill rack. Cover and grill over medium about 5 minutes or until crust is set and lightly browned on the bottom, rotating once or twice during grilling. Remove crust from grill.

Step 6

Spread remaining lime crema on browned side of pizza crust. Add corn, bell pepper, onion, and jalapeño. Return pizza to grill and grill about 5 minutes more or until bottom of crust is well browned.

Step 7

Sprinkle with cilantro and additional chipotle chile powder. Serve with lime wedges.