1
In a large bowl, dissolve yeast and 1 tsp. sugar in warm water. Let stand 10 minutes.
2
In a small bowl, combine flours, 2 tsp of sugar and salt. Set aside.
3
Stir olive oil into yeast mixture. Add 1 3/4 cups of the flour mixture and stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 3 to 4 minutes. Add some of the remaining flour mixture if dough is too sticky.
4
Spray a large bowl with non stick spray and place dough inside. Cover and let rise in a warm place until double in size, about 1 hour.
5
Just before dough has fininshed rising, prepare filling. Spray a large skillet with non stick spray. Add garlic, mushrooms, zucchini, green pepper, onions and oregano. Cook and stir over medium high heat until veggies are tender, about 6 to 7 minutes. Remove from heat and set aside.
6
Punch down dough, form a ball, and place on a lightly floured surface. Cut dough into 4 equal pieces. Roll out each piece to a 6 inch diameter circle. Working one at a time, place crust on a large non stick baking sheet. Spread 2 tbsp. spaghetti sauce over one half of crust, leaving a 1/2 inch border. Top with 1/4 veggie mixture and 1/4 cheese. Fold opposite half over toppings and pinch seam closed. Repeat with remaining crusts.
7
Bake at 425 degrees for 12 to 15 minutes until dough is golden brown. Meanwhile, heat remaining spaghetti sauce over medium high heat. Remove from oven and transfer to serving plates. Pour 1/2 cup sauce over each and serve immediately.