I use King Arthur brand white whole wheat flour in my pizza dough or other baked goods. It's more like white, but still good for you.
I've made individual pizza crusts and par-baked them, then froze them for later use. It worked out really well. You should also be able to freeze the dough for later. You can buy frozen dough. I'd probably let it thaw in the fridge before using, so the outer part doesn't start rising before the center thaws. However, I don't know if it's best to freeze after the first rise (punch them freeze) or to freeze before rising at all. I'd love to hear which works better