Title: 100% whole wheat pizza dough
 Categories: None
      Yield: 1 Servings
 
----------------------FOR 1-POUND LOAF---------------------------
  2 1/4 c  Whole wheat flour
    1/4 c  Gluten flour
      1 ts Sugar
      1 ts Salt
      1 c  Water
      2 tb Olive oil
      1 pk Active dry yeast
      1 ts Cornmeal

--------------------FOR 1 1/2-POUND LOAF-------------------------
  2 2/3 c  Whole wheat flour
    1/3 c  Gluten flour
  1 1/2 ts Sugar
  1 1/2 ts Salt
  1 1/4 c  Water
      3 tb Olive oil
      4 ts Active dry yeast
  1 1/2 ts Cornmeal
 
  Incredibly simple when made in a breadmaker, this recipe yields one
  12-inch (or if you have a larger machine, a 15-inch) pizza crust.
  
  Fit the kneading blade firmly on the shaft in the bread pan. Carefully
  measure the flours, salt, and the sugar, and transfer to the pan. Add
  the water, oil, and yeast. Place the bread pan inside the machine and
  close the lid.
  
  Program the breadmaker for the whole wheat dough mode. At the end of
  the rising cycle, turn the dough out onto a lightly floured surface.
  Cover and let rest for 10 minutes.
  
  Lightly oil a 12-inch (or 15-inch) pizza pan and sprinkle with the
  cornmeal. With floured hands, gently stretch the dough into a 12-inch
  (or 15-inch) circle and place in the prepared pan. Continue
  stretching until the dough covers the entire surface if the pan. Push
  the dough against the rim of the pan to make an edge, then top the
  dough with your choice of pizza fillings.
  
  Bake the pizza on the bottom rack of a preheated 400ºF oven for 20 to
  25 minutes, until the crust is golden and the filling is melted and
  bubbly. Serve hot.