Preheat oven, with rack in middle position, to 400°F.
Lightly coat baking sheet with cooking spray. Sprinkle with cornmeal. Set aside.
Combine 1/2 cup all-purpose flour, whole wheat flour, yeast, 1 teaspoon basil, and salt.
Mince garlic. In small cup, whisk oil with garlic. Add to flour mixture.
Warm water to 105°-110°F. Add warm water to flour mixture. Stir. Add 1/4 cup all-purpose flour and mix until dough is smooth and slightly sticky. Add additional flour as necessary until dough does not stick to your hands.
On lightly floured surface, knead dough 5 minutes. Shape dough into ball. Cover with clean towel. Allow to rest 10 minutes.
On lightly floured surface, roll dough with rolling pin into large square. Transfer to prepared baking sheet.
In small bowl, blend tomato sauce and 1/2 teaspoon basil. Spread sauce evenly over crust.
Top with mushrooms, zucchini, red onions, and mozzarella. Sprinkle with crushed red pepper to taste.
Brush olive oil on edges of crust.
Bake 20 - 25 minutes, until crust is golden brown and cheese is melted.