Sure, Victoria! The crust should fair well with little to no change. The texture will be slightly denser, yet tender. We would not recommend replacing more than 50% of the all-purpose flour with a whole wheat flour. Because whole wheat flour is a whole grain, it will absorb a great deal more water than all-purpose flour, so be ready to increase the liquid approximately 2 teaspoons per cup of whole wheat flour used. Your goal is a dough that is slightly tacky and sticky for optimum rise and texture! Happy baking! 
 

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