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Preheat oven to 375 degrees Fahrenheit. For an extra crispy pizza crust, lightly brush the crust with oil and place the crust on a baking sheet and place in the oven for 5-6 minutes and then remove from oven and set aside until ready to bake again.
In a medium sauce pan heat oil. Once the oil is hot add the cumin seeds and serranos and let them splutter for 30 seconds then toss in the onions, peppers, and stir continuously until onions and peppers have softened.
Once the peppers have softened, lower the heat and add the taco seasoning, turmeric powder, coriander cumin powder and chili powder. Stir continuously so spices do not burn.
Add the blended bean mixture, the chopped cilantro and stir to combine well. Add additional salsa to make your beans creamier if desired.
Spread the beans mixture onto two pizza crusts evenly, top with shredded cheese, scallions and place the pizzas in the oven either on a baking sheet or directly on the rack.
Bake for about 10 minutes until cheese is melted and crust is golden on the edges.
Remove from oven, top with lettuce, pico de gallo, and drizzle with Cilantro Jalapeño sauce.