Pre-heat oven to 375' (make sure you double check - I accidentally cooked mine at 350' and thought to myself "this would have been better at 375" duhhh)
Spray cookie sheet with non-stick spray
Mix flour, herbs, corn meal
Cut in dairy-free margarine with a pastry blender - It should look like coarse large crumbs when you're done
Place tomato slices in a bowl and cover with boiling water for 30 seconds
Drain water and add tomatoes to flour mixture, then add dairy free cheese
Mix eggs and soy milk together - then add to flour mixture
Stir it all together until it turns into a sticky dough
Turn out onto a lightly floured cutting board
Kneed dough a few times until it sticks together
Form dough into a round disk, then slice into sections - I was able to slice mine into 12 slices
Bake for 15-20 minutes or until golden brown
Serve warm or at room temperature