Vital Wheat Gluten: Vital Wheat Gluten Flour is a high-protein flour that adds chewiness and tenderness to breads made with whole wheat flour. If vital wheat gluten is omitted from the recipe, the resulting dough will still work well, but will be more dense. Another option is to omit the vital wheat gluten and replace the whole wheat flour with the same amount of all purpose flour, though you will lose the health-benefit provided by the whole wheat flour. Sauce and Topping Quantities: An overload of sauce or toppings will cause your pizza to be soggy. Generally, stick to about 1/2 cup of sauce, 6 ounces of hearty vegetables (such as onions and peppers), and 4 ounces of protein (such as pepperoni or sausage.) Crunchy vegetables should be lightly sautéed and meats should be precooked, prior to being placed on the pizza.