So I did the easiest thing I can do, opened my Whole Grain Baking cookbook by King Arthur Flour and found this Corn Pizza recipe with Multi grain crust. The crust has cornmeal, barley flour and wholewheat flour along with a little bit of bread flour. Per serving there are 43gms of whole grains in this recipe.
This pizza features corn in 2 forms: cornmeal in the crust and fresh corn off the cob in the topping. The bread flour holds together the crunchy cornmeal and the tender barley flour and makes it easy to roll the crust quite thin for a crisp, light crust that makes a lovely foil for the fresh flavors of the topping.
Pizza uses a pre-ferment, a mixture of flour, water and yeast you make the night before to add extra flavor and extensibility, or stretchiness to the dough.
Recipe from King Arthur Flour Whole Grain Baking: