For the crust- In a small bowl pour packet of yeast and 1/4 cup warm water. Stir it once, then let it rest for 5 minutes until it gets foamy at the top.

Meanwhile, in the bowl of a stand mixer add the 2 cups plus 2 Tbs whole wheat flour and 1 tsp salt. After 5 minutes add the yeast mixture to the bowl, and add 3/4 cups warm water and 1 Tbs extra virgin olive oil, stir it until loosely combined with a wooden spoon. Then, with the dough hook attachment set it on speed 2 and let the dough 'knead' for 5 minutes (you can knead it by hand if you don't have a stand mixer.)

After 5 minutes of kneading, stop the mixer and form the dough into two balls - 1 bigger ball and 1 smaller ball and place in an oiled bowl for 15 minutes (it will rise after 15 minutes). Now sprinkle a baking sheet with cornmeal and on a floured surface or with floured hands stretch the dough into desired shapes, then place on the prepared baking sheet and stretch a little more, then bake pizza crusts (minus toppings) for 5 minutes, remove from oven, and then add toppings.

For the toppings- clean and chop the veggies. Line a baking sheet with aluminum foil and section the sheet into 3s with the aluminum foil, then add cleaned and cut veggies each to one section of the tray. Drizzle olive oil over the veggies, then sprinkle with salt, pepper and garlic salt. Preheat oven to 400 and roast veggies for 15 minutes, then remove from oven and set aside.

To assemble the pizza- spread pizza sauce in a thin layer across the pizza dough. Then sprinkle mozzarella cheese over the sauce, and then arrange veggies as desired (I added romanesco and green onion slices to the 'trees' section and used the purple cauliflower and orange and red peppers for the 'balloon'. On the basket part of the balloon I spread pizza sauce and did not use any toppings on that part.) Bake at 450 for 15 minutes or until the edges start getting brown. Remove from oven, slice, and enjoy!