For Karen and her fabulous breakfast pizza -- I routinely substitute a
portion of whole wheat flour in recipes that call for only white flour
(including endless sugar cookies for grade schoolers -- never had a single
complaint!). I have had fine results with up to 50% whole wheat
substituted, and feel that the flavor is enhanced as well.
The bran in whole wheat can cut the gluten strings we work so hard to
develop, and therefore may lessen the rise of a particular loaf. Whole
wheat pastry flour could possibly lessen that, I just use it so seldom I
rarely have any on hand. But for "pizza dough" less rise may be a good thing!
In any event, I have been quite satisfied to trade a small portion of
rising height for better flavor and nutrition in a very wide variety of
baking endeavors. Enjoy!