In a large mixing bowl, combine the yeast and 2 cups of whole wheat flour.

In a separate bowl, mix together the very warm water and honey until the honey is dissolved.

Gradually beat the water-honey mixture and olive oil into the flour-yeast mixture using a mixer at low speed.

Increase the mixer speed to medium and beat for 2 minutes, scraping the bowl occasionally.

Gradually add enough additional whole wheat flour to make a stiff dough.

Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.

Place the dough in an oiled bowl, turning once to coat, and cover with a clean kitchen towel.

Let it rise until doubled in size, about one hour.

Punch down the risen dough and divide it into two equal balls.

Roll each ball of dough into a 13-inch circle on a lightly floured surface and transfer them onto lightly oiled 12-inch pizza pans.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).

In a medium bowl, combine the tomato sauce, Bragg Liquid Aminos, dried basil, dried oregano, and garlic powder.

Spread the sauce mixture evenly over the dough within 1/2 inch of the edge.

Top the pizzas with sliced mushrooms, chopped onion, and chopped bell peppers.

Drizzle 1 tablespoon of olive oil over each pizza.

Bake the pizzas in the preheated oven for approximately 30 to 35 minutes, or until the crust is golden brown and the toppings are cooked.

Remove the pizzas from the oven and sprinkle Veggie Shreds (veggie cheese) over the top.

Return the pizzas to the oven for just a few minutes, until the cheese is melted.

Slice the pizzas and serve hot.

Enjoy your Homemade Whole Wheat Veggie Pizza!