Make the sponge. In a medium-sized mixing bowl, gently combine the warm water, yeast, and honey. Allow the mixture to set for about five minutes or until bubbles form on the surface. (This ensures that you, indeed, have an "active" packet of yeast.)Add the whole wheat flour, mixing with a wooden spoon until well combined. Cover and let rest in a warm place for 30 minutes.
Add in the white flour, salt and olive oil, mixing until forming a soft, but not sticky, dough. (Your dough should pull away from the sides of the bowl and should not "tear" or stick to your hands. If this is the case, add more white flour in small increments until your dough no longer sticks to your hands when you push down on it.)
On a dry (not floured) countertop, turn out the dough and knead until elastic, about 5 to 7 minutes. Add flour in small increments as needed, taking care so as not to dry out your dough. Place dough in a well-oiled bowl, turning once to coat, and cover. Place bowl in a warm place and let rise until doubled in bulk, about 1 hour.
Meanwhile, make the cheese sauce. In a small bowl, combine the nutritional yeast, soymilk powder and cornstarch. Set aside.
In a medium-sized bowl, combine the oil, soy mayonnaise and 1 cup soymilk, whisking until well combined. Add the dry ingredients and 1 t. salt to the mixture, whisking until lumps are dissolved (a few lumps will still remain but will dissolve while cooking).
In a heavy-bottomed skillet over medium heat, heat the sauce mixture, stirring constantly until desired consistency. Salt to taste.
Preheat the oven to 500 F. Lightly oil a large baking sheet or pizza pan.
On a lightly floured surface, turn out the dough and divide it in half. Cover half of the dough while working with the other. Roll out the dough into a round about 1/4-1/2 " thick and place on the prepared sheet. Make a crust by pinching up the sides of the dough. Repeat with remaining dough.
With a spoon, spread the pizzas sauce in a circular motion on each of the pizzas. Top with cheese sauce and toppings. Lightly brush the crusts with the remaining 2 T. soy milk and lightly sprinkle salt. Bake for 30-40 minutes, or until crust is golden brown.
