Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water.
Place 2 rounds at a time on a very large baking sheet. Bake in a 425 degree F oven for 5 minutes. Add toppings as above and bake 5 minutes more. Repeat with remaining crusts.
557 calories; fat 23g; cholesterol 13mg; saturated fat 6g; carbohydrates 73g; insoluble fiber 4g; protein 16g; vitamin a 145.8IU; vitamin c 21.8mg; sodium 600mg; calcium 80.8mg; iron 5.9mg.