Looks like a fabulous pizza and I love baking with 100% whole wheat. Do you have recommendations for high altitude use of whole wheat? I've not had much success with 100% and have had to cut my recipes with white flour to get any kind of rise. I can't wait to try potato scallion pizza, though. YUM! Cathy, the fact that you're baking at high altitude doesn't have much to do, if anything, with white vs. whole wheat flours. They act differently no matter what altitude you're at. In general, you need to increase the liquid a bit with whole wheat; and yes, bread will rise more slowly and usually not as high, due to the bran particles in the whole wheat interfering with gluten development. You might try reading our baking at altitude tips, for just general high altitude baking info. As for the whole wheat, just keep experimenting with different recipes and different percentages of ww; eventually you'll find that "sweet spot" you can embrace. PJH

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