CRUST:

2 c. whole wheat flour
1 1/2 c. white flour
1 pkg. active dry yeast
1 1/4 c. lukewarm water
2 tbsp. sugar
1/2 c. dry milk
2 tbsp. oil

TOPPING:

1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tbsp. dry minced onion
2 tbsp. Italian seasoning
Pinch of garlic powder
1 c. pre-cooked ground beef
1 (15 oz.) can mushrooms
8 oz. shredded Mozzarella cheese

Approximately 4 hours before serving, mix up crust. Dissolve yeast and sugar in water. Stir in dry milk, oil and wheat flour. Then stir in 1 cup white flour. On pastry cloth spread remaining 1/2 cup white flour. Turn crust mixture onto cloth and knead until all flour is worked in.

Place in oiled bowl, oil the top (vegetable oil spray) and cover. Let rise 1 1/2 to 2 hours (until doubled). Pat into oiled pizza pan and double over edges to make a ridge. Cover and let rise 45 minutes. Bake 5 minutes at 425 degrees.

Mix tomato sauce, paste, onion, Italian seasoning and garlic together. Spread over crust. Spread beef, mushrooms (or any other topping you wish) and cheese over top. Bake 25 to 30 minutes (or until cheese is brown) at 425 degrees. Makes 1 family size pizza. (NOTE: If you must mix up crust earlier, it won't hurt it to rise all day.)