After searching and searching for a good wheat pizza dough recipe it was quite simple to take pieces from a few and make my own! It turned out GREAT! Although using ALL whole wheat flour would be healthier, I think a half white flour, half wheat flour combo really helped the crust rise better and taste like pizza crust, rather than just bread.
Wheat Pizza Crust
2 Tbs honey
1 1/2 cups warm water
1 Tbs active dry yeast
1 Tbs olive oil
1 tsp salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 tsp or each: garlic powder, oregano, Italian seasoning
In a large bowl, dissolve the sugar in warm water. Sprinkle the yeast on top and let stand for about 10 minutes, until frothy.
Stir the olive oil and salt into the yeast mixture.
Then add the whole wheat flour and 1 cup of the all-purpose flour. Gently mix until the dough starts to come together. Pour dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the dough becomes a smooth, elastic ball (about 10 minutes).
Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size (about 1 hour).
When the dough is doubled it into 2 pieces for 2 thin crusts. Form each piece into a ball and let rise for about 45 minutes, until doubled.
Preheat the oven to 500 degrees F. Roll out the dough into desired pizza size. Grease the bottom of a pizza pan, and sprinkle corn meal to lightly cover the bottom of the pan. If using a pizza stone, just sprinkle the stone with cornmeal before placing the pizza on top. Bake crust for 3 minutes.
Remove the crust and lower the oven temperature to 425 degrees F. Add pizza toppings. Bake at 425 F for about 8-10 more minutes or until the crust is crisp and golden at the edges, and cheese is melted on the top.