FOR THIN PIZZA CRUST: Dissolveyeast in warm water and add honey. Blend in oil and flours. Knead on lightly floured surface, adding more flour if needed. Spread and pat dough out onto two 17-by-11-inch jelly roll pans.
Roll edge slightly. Top with pizza sauce, vegetables, and grated imatation mozzarella cheese. Bake at 425 for 25-30 minutes.
Makes 30 pieces(3 1/2 by3 1/2 each) THICK PIZZA CRUST: Mix all ingredients and spread in a 9-by-13-inch baking pan. Top with pizza sauce, vegetables and grated imitation mozzarella cheese. Bake at 425 for 25-30 minutes.
Makes 12pieces(3 by 3 inches each) READY-TO-BAKE CRUST: See Whole Wheat Refrigerator Roll Dough which works well for pizza, too. Follow directions given above for toppings.