Oil the inside of a large bowl and set aside. This is for the dough to rise.
Pour ¼ cup warm water (100 to 110 degrees) in a large warmed bowl (the microwave will warm the bowl).
Stir in the yeast and set aside for 10 minutes.
Stir in the remaining water (1-¼ cup), oil and the salt.
Add the flours and stir until pretty well blended. It will not be smooth.
Turn out onto a floured counter and knead until smooth, adding a little more flour when you need to keep it from sticking.
A little sticky is okay.
Form into a ball.
Place the dough ball in the large greased bowl and turn the dough so that it gets oil on all sides. If you don't do this you will get a dry crust on the outside of the ball.
Cover the bowl and set aside (out of a draft) until the dough has doubled in size - 40 to 60 minutes.
Divide the dough in half for 2 thin crust 15" pizzas.
Divide again for smaller pizzas.
Shape the dough into balls and set on a floured counter.
Cover again with a towel and let rise another 20-30 minutes.
You can freeze the balls at this point or roll them out and freeze flat.
To continue making a pizza now - put the dough on your pizza pan.
Push out with your fingers to the size of pizza you want.
Cover with a towel again and let it rest for 10 to 15 minutes.
Add your pizza sauce and any toppings that you desire.
I used onion, green bell pepper, red bell pepper and mushrooms. Oh, yeah. And vegan mozzarella.
Bake in a hot oven at 425° for 18 minutes. Slice.
One Serving is ¼th of the pizza for the nutritional facts but dine on whatever you like.