You can mix the crust by hand as explained below, or you can put it all in your breadmaker and let it do all the work. If you use the breadmaker, once it its done, split your dough into 2, and spread out on your pan or pizza stone if you have it.
1 T. active dry yeast
1/4 t. organic sugar
1 1/2 c. warm filtered water
2 T. extra virgin olive oil
1 1/2 t. salt
1 c. whole wheat flour
3 c. bread flour
1/4 c. flax seeds, brown or golden
Mix yeast & sugar with warm water in a small bowl. Set aside until yeast begins to foam, about 5-10 minutes.
In a medium bowl, combine the salt, flours, and flax seeds.
Add remaining warm water to the yeast mixture, along with the olive oil.
Pour into stand mixer or by hand, add flour mixture by cupfuls until a sticky dough comes together. It will pull away into a ball from the sides of the bowl. Knead by machine, or put dough on slightly floured work surface and knead by hand for 5 minutes, or until dough is smooth and elastic. Put dough in a bowl, cover with a clean towel and let rise in a warm place (like the oven turned off, but with the light on) for 1-1 1/2 hours, or until doubled.
Preheat oven to 450 degrees.
Punch dough down, and form into equal sized balls for 2 large or 4 small pizzas. Spray pizza pans or stones with nonstick cooking spray or rub with olive oil. Let dough rest for another 30 minutes, shape into pizza crusts and place in pans or on stones. Dot each crust with a fork so that bubbles do not form.
Place each crust, or single crust, in hot oven and bake for 5 minutes. Remove from oven.
You can freeze them if you want to use in the future, or top them.

Here is what I used to top this one:
1 T. Earth Balance margarine
1 fairly large crushed garlic clove
1 t. salt
1 or 1 1/2 c. mozzarella Daiya cheese
1/2 tube Teese Vegan Cheese, Mozzarella flavor, shredded (By Chicago Soy Dairy my Chicago friends!)
1 c. chopped water packed artichoke hearts
1/4 c. chopped red pepper
1/4 c. thinly sliced red onion
handful fresh basil leaves
Add the crushed garlic in a small ramekin with the Earth Balance & salt. Melt the Earth Balance in the micro. Using a pastry brush, spread evenly over your pre-baked crust. Mix the cheeses together and spread over the crust. Evenly spread the artichoke hearts, red pepper, and onion over the cheese. Tear apart the basil & spread it out on top of the veggies. Bake in 450 degree oven for around 10 minutes, or until the cheese starts to melt.