In a large bowl, whisk together yeast and the water and let sit 5 minutes until foamy. Add the olive oil, honey, salt, flax meal, hemp hearts, and whole wheat flour, and stir until well combined. (You can do this in a stand mixer fitted with a dough hook, if you like.) Add the white flour, a little at a time, until a cohesive dough begins to form. The dough should pull away from the sides and not be too sticky or too dry - you might not need to use all the flour. (Save the extra for kneading and rolling.)

Once your dough is formed, dump it out onto a floured surface and knead for about 5 minutes, adding a little flour as necessary to prevent sticking. Place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about an hour.

Meanwhile, roast the sweet potato by tossing the rounds with 1 tablespoon oil and the cumin, chili powder, and salt to taste, then spreading on a baking sheet and baking for about 20 minutes at 400°F.

When you're ready to make the pizza, preheat oven to 450°F. If using a pizza stone, place it in the oven before turning the oven on. Scatter a light coating of corn meal onto a pizza peel or baking sheet, if not using a pizza stone. Roll dough out on a floured surface until it is the size and shape you want. Carefully move dough to the pizza stone or baking sheet and reshape as needed.

Pinch up edge of dough so a slight rim is formed all around. Drizzle the remaining oil oil across the surface of the dough, then arrange the sweet potato and peppers over it. Bake for 12 minutes.

Make the sauce by pureeing the avocado, yogurt, lime juice, salt, and water together. Drizzle over the finished pizza and serve on the side for extra dipping.