1 tbsp. honey
1 pkg. dry yeast
1 c. warm water (105-115 degrees)
2 c. whole wheat flour, divided
1 c. all-purpose flour
1/4 tsp. salt
1 tsp. olive oil
Vegetable cooking spray
1 tbsp. cornmeal

Dissolve honey and yeast in 1 cup warm water in a large bowl. Let stand 5 minutes. Stir in 1 3/4 cups whole wheat flour, white flour, salt and olive oil to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes). Add enough of remaining flour, 1 table-spoon at a time, to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray, turning to coat top. Cover dough and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down. Divide in half.

Roll each half into a 12 inch circle on lightly floured surface. Place dough on 12 inch pizza pans or baking sheets coated with cooking spray and each sprinkled with 1/2 tablespoon corn meal. Crimp edges of dough with fingers to form a rim. Cover and let rise in warm place (85 degrees), free from drafts, 30 minutes. Top and bake according to recipe directions. Yields 2 (12 inch) pizza crusts. About 716 calories, 6.2 grams fat, each crust.