Preheat oven to 475.
Heat a large sauté pan over medium high heat. Add the Impossible Meat to the pan with the cumin, chili powder and oregano. Sauté until the meat is no longer pink and begins to brown. If you want to make it spicier, add 1/4 cup of the enchilada sauce and sauté until combined.
Stretch pizza dough onto 2 separate pizza stones or 2 baking sheets. Spray a little olive oil or canola oil spray onto the dough if it is sticky. (If you want the bottom of your crust extra crunchy heat your pizza stones or baking sheets in the oven before you stretch the dough onto them. I never do this because I’m afraid of burning myself!)
Spread 1/2 c. enchilada sauce onto each stretched pizza dough.
Top both doughs with half of the cooked impossible meat, 1 c. cheese and jalapeños and green onions if using.
Bake for 15 minutes or until cheese begins to brown.
Serve with remaining enchilada sauce, sour cream, and avocado.