Charla, feel free to replace about half of the all-purpose flour in this recipe with whole wheat flour without making any other changes. You're welcome to exceed this amount, but you'll likely need to add slightly more liquid and you might notice the crust will be heavier and less tender. As for the sourdough starter, we have a delicious recipe for Sourdough Pizza Crust, or you can check out the article on our blog about adding sourdough to a recipe. Either approaches are bound to produce delicious results! Kye@KAF

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