Next time I make a pizza it will be on the BBQ. I think the whole wheat crust will hold up to grilling better than a regular thin-crust.
From your comments, it seems like there is some interest in making it that way, and I'm willing to give it a try.
Although using a whole wheat crust is an improvement, the best thing you can do to make a pizza healthier is to not include the sausage and cheese.
Has anyone made a pizza on a Webber Q or other gas grill? How have you done it? Do you use a pizza stone?
I've seen something on the web about par-grilling the crust.