In a large bowl, combine 1 c whole wheat flour, 1 ¼ c white wheat (or all purpose) flour, sugar, yeast, and salt. Mix to combine.

In a small bowl or liquid measuring cup, combine water and oil. Pour into the flour mixture and mix until the dough is moistened.

Turn the dough out onto a lightly floured surface and knead for 5 minutes, or until smooth, adding the last ½ c of whole wheat flour as needed to keep the dough from sticking to your hands.

Divide the dough into 4 pieces and shape each piece into a ball.

The dough can be immediately rolled out into pizza crusts to be grilled, or it can rest, covered with a tea towel for up to 1 hour.

Preheat the grill to medium heat. (You should be able to hold your hand 4 inches over the cooking grate for 5-6 seconds.)

Place mushrooms on a bamboo skewer, for easy cooking. Brush the mushroom skewers, pepper half, and onion half lightly with oil. Grill the veggies, covered, for 5-7 minutes. Remove from the grill and slice as desired for pizza topping.

Roll each dough ball into an 8” disc. Brush each side with olive oil and place on a baking sheet or plate (in a single layer).

Check that the grill is still at medium heat, and place the crusts on the grill. Cover and cook 1-2 minutes.

Remove the crusts from the grill to a plate, with the grilled side up. Top your crusts with pizza sauce, cheese, and any veggies you desire.

Transfer the pizzas, carefully, back to the grill. Cook, covered, for 1-2 minutes, until the cheese begins to melt.*

Carefully remove from the grill and serve hot.