It might be high in antioxidants, but this pizza crust, developed at the University of Maryland, seems like it would be low in deliciousness:
University of Maryland food chemists said on Monday they had found ways to enhance the antioxidant content of whole-grain wheat pizza dough by baking it longer at higher temperatures and giving the dough lots of time to rise.
It actually turns out that the "higher temperatures" cited were between 400 and 550°F, which isn't all that out of the ordinary for most pizza ovens. What's interesting here is whether this effect occurs in whole-wheat pies cooked in high-heat pizzeria ovens. [via Cyrus]