Mix yeast with the warm water in a small bowl. Cover it and let it stand until it looks creamy. This should take about 7 minutes.

In another large bowl, combine flour, olive oil, salt and sugar.

Then, add the yeast mixture and mix it properly. Knead it for few minutes until its smooth and soft.

Take a glass bowl and grease it with some oil. Keep the dough in the bowl and brush some oil on top of the dough.

Cover it, keep it in a warm area and let it rise until it doubles in volume. This should take about an hour.

While the dough is rising, you can start working on the toppings.

Roasting the eggplant can be done either in the oven, stove top or grill. I used stove top.

Pat dry the eggplant and brush some oil on it. Roast it until it soft and the skin starts to peel apart.

Let it cool before you start mashing it. After it cools down, peel the skin off the eggplant and put in a bowl.

Then, heat some oil in a pan and saute garlic and chopped onions.

Season with some salt and pepper, and once it's translucent, add the tomatoes and continue cooking for about 2 minutes.

Take it out from the pan and put in the mixing bowl with the roasted eggplant.

Add cumin powder, chilly flakes and mash it until it's smooth.

Place  dough onto a well floured surface and roll out into a pizza crust shape. (Don't worry about the shape much, just make sure it's evenly rolled out)

In a baking pan, arrange the parchment paper and place the rolled pizza crust on it.

Top with with the mashed eggplant mix and spread the mix evenly.

Arrange the sliced onions and jalapeno over the eggplant mix.

Grate some cheese on top and drizzle some oil.

Bake it at 450 F for about 15 minutes or until it's slight brown and cooked through.

Garnish with cilantro and serve!