Cheesy Crust Pizza

In a food processor that has been fitted with its steel blade, place 2 1/4 cups flour, yeast, and salt. Process five seconds, until ingredients are well mixed. In a small bowl, combine water, sugar, and two teaspoons oil. With the processor running, slowly pour water mixture through feeding tube. After completely mixed, if the dough is too soft, add more flour one tablespoon at a time until smooth ball forms. Process on "pulse" for 25 seconds to knead dough. Place dough in a bowl that has been coated with cooking spray; turn the dough. Cover with plastic wrap and allow to rise at room temperature for 40 minutes, or until doubled in size. Punch dough down, cover, and let sit for 10 minutes. Using fingertips, spread dough to cover the bottom of a 12" pizza pan that has been coated with cooking spray. Push dough up to the edge of the pan, forming a rim. If dough is too sticky, dust with flour. With a fork, prick the dough 15 times. Place cheese sticks around edge of dough about 1" in from the edge and fold dough over the cheese. Pinch dough together with fingers to seal. Brush with remaining oil. Preheat oven to 450. To prepare sauce, combine crushed tomatoes, tomato paste, garlic powder, basil, onion powder, and cayenne pepper in a saucepan. Cook over low heat for 25 minutes, or until sauce is thickened and the flavors have blended. Spread sauce evenly over a crust. Sprinkle with cheeses, pepperoni, mushrooms, and onions. Bake for 12 minutes or until crust is crisp and brown.