From this recipe with 1/2 of the flour replaced with whole wheat flour.
Preheat oven to 425 degrees. Place pizza stone in oven to heat. When oven is preheated, transfer shaped pizza dough on a pizza peel or parchment paper to hot stone dusted with cornmeal. Cook about 15-20 minutes until crust begins to brown. Meanwhile prepare toppings.
1/2 cup sour cream
1/4 cup buttermilk
1/2 tsp lemon juice
1 clove garlic, minced
1 T fresh parsley, finely chopped
1 T fresh chives, finely chopped
1/4 tsp dried dill
1/4 tsp freshly ground black pepper
1/2 - 1 T Frank's Red Hot or other hot sauce
Combine all ingredients in a small bowl and whisk together until smooth. Top pizza crust with a thin layer of dressing.
2 chicken breasts, cooked and shredded
Frank's Red Hot, to taste
1/2 white onion, sliced into thin strips
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Toss chicken with one to two tablespoons of hot sauce. Top pizza with shredded chicken, cheese, and onions and return to oven. Bake 15-20 minutes until cheese is bubbly and golden brown.