Whole Wheat Veggie Pizza

Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix.

Combine hot water and oil in a measuring cup.

With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball.

The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.

Process until the dough forms a ball, then process for 1 minute to knead.

Transfer the dough to a lightly floured surface.

Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough.

Let the dough rest for 10 to 20 minutes before rolling.

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting.

Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

Serve immediately.