Divide dough in half and let one half sit out for 30 minutes to reach room temperature.

Preheat oven with pizza stone to 425F.

Remove tomatoes from can, setting liquid aside.

Process tomatoes and tomato paste in a food processor to make a chunky tomato sauce.

Saute onion and garlic in olive oil until tender.

Add fresh basil, cilantro, oregano and cayenne to the sauteed onion and garlic.

Put tomato sauce in a saucepan and add onion mixture.

Simmer while preparing dough.

Remove sauce from pan to a pyrex dish and let cool while crust is pre-cooking.

Prepare countertop for rolling out dough by sprinkling wheat bran on it.

Roll dough into a ball and then roll the ball in the wheat bran.

Use rolling pin to flatten ball into a round shape, then roll dough out to a very thin crust.

Sprinkle more wheat bran on dough if it is sticky.

Pick up and stretch dough occasionally, to get the crust to desired size and make crust very thin.

Remove hot pizza stone from oven and carefully lift dough and place on hot stone.

Cut around edges to remove excess dough.

Pre-cook crust until slightly browned, around 6-8 minutes.

Gently press down onto stone before adding sauce if dough puffs up.

Remove crust from oven, spread tomato sauce on top to 1/2 inch from edge of crust.

Put one layer of spinach leaves over sauce.

Cover with shredded cheese.

Place remaining toppings on top of the cheese: red peppers, chicken sausage, jalapeno, and red onion slices.

Put pizza back in oven, and cook till cheese is melted and browning, about 8-10 minutes.

Use pizza cutter to serve.

Garnish pizza slices with hot red peppers and parmesan cheese.