Crust

1. In a large bowl, combine 1 3/4 cup flour, yeast, sugar, salt, water, and oil. Stir until smooth, adding more flour if necessary. The dough should be slightly sticky, but form a ball.
2. Knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic.
3. Alternately, you can mix the dough ingredients in your stand mixer fitted with the dough hook attachment.
4. Cover the bowl and allow the dough to rest for 10 minutes. Prepare the toppings while the dough is resting.

Toppings

1. In a medium skillet over medium-high heat, cook the ground beef and onion together until meat is cooked and onions are soft. Drain excess fat, if necessary. Add taco seasoning packet, black beans, and 3-4 tablespoons of water, and cook for 2-3 more minutes. Remove from heat and set aside.
2. In a small bowl, mix the sour cream, chipotle peppers, and adobo sauce. Add as many peppers or as much adobo sauce as desired. Season with salt to taste.

Assembly

1. Preheat oven to 425°F.
2. When the dough is ready, spread it out 12-15 inches, depending on desired thickness onto a lightly greased pizza pan. Press the crushed tortilla chips into the edges of the dough.
3. Top with all but 2 tablespoons of the chipotle cream, reserving those for garnishing the pizza.
4. Top the chipotle cream with the meat/bean mixture, and then the cheese.
5. Bake for 12-15 minutes until the crust is golden brown and the cheese is melted.
6. Top with tomato, cilantro, and avocado, and drizzle the remaining chipotle cream on top.
7. Serve warm.