Pie looks yummy, though I don't really consider using KA white whole wheat a challenge -- it is designed to perform like a conventional flour and mostly does, without any recipe mods. It also has been refined to a degree that puts in a different category than true whole grain flour.
If you want to use "complete" whole grain in your pizza dough, spelt and kamut are far superior to whole wheat, IMO. I would avoid rye as it makes for a mighty sticky dough.
"Besan" (chickpea flour), in very small percentages, also has some interesting effects in dough (makes the crumb more tender -- has no gluten).