In a medium bowl, combine flour, salt and ajwain seeds. Add about ⅔ cup of water and mix the dough until a soft, pliable dough forms. Add more water as needed. Knead for about 10 minutes. Cover and set aside for 30 minutes.

In a small saucepan, heat oil over medium heat and cook the onion for 5~6 minutes or until soft.

Add the garlic, red chili powder, salt and pepper. Cook for 1~2 minutes. Add the tomatoes and cook till they are very soft and well reduced, Turn off the heat and let cool.

Heat oil in a large skillet, add the veggies and cook on medium high flame until they are slightly soft and lightly browned around the edges. This can be done in batches if the pan is not large enough.

Place a pizza stone or baking sheet in the oven and preheat the oven to 425°F.

Divide the dough into 4 equal size balls. Roll each into a 8~10" round disk. Lightly brush oil on the dough and carefully place it on the hot hot pizza stone. Bake for 5~7 minutes or until almost cooked.

Spread the tomato sauce over the base. Layer with the cheese and top with cooked veggies. Put a few small dollops of tomato sauce in between the vegetables, drizzle with oil and sprinkle with salt and pepper. Bake for 4~6 minutes or until the base is completely cooked and slightly browned around the edges. Repeat with the remaining dough to make 4 pizzas in total.