Yeast, all natural, low sodium pizza crust

Finding an all natural, low sodium pizza crust was proving impossible! I had to make my own. Using yeast for the first time is alittle bit overwhelming. It seemed like there were to many steps. It's so easy to kill those little suckers and you end up with a very dense, pizza sized flat biscuit. After chopping them all up they made really good "homemade croutons". So the 6Th. time was a charm! The dough was rising now hopefully it tasted good! When you do get it right it makes all the steps worth it!

Pizza Crust
1 1/3 cup luke warm water
1 pkg. dry yeast
1 tsp. honey
1/4 oats
1 1/2 Tbsp olive oil, plus more for coating the dough
garlic powder, onion, powder, oregano (did you know that oregano is the most antioxidant dense food?? I now add it to everything!), basil, rosemary to taste
1/4 cup ground flax seed (the health benefits of flax are endless and you can add it to just about anything!)
3 1/2 whole wheat flour

Pour the water into a large bowl and sprinkle in yeast. Stir in the honey and oats, let set for 5 minutes. Stir in the oil and seasoning. Add 2 cups of the flour and mix well, let set for 5 minutes. Add the remaining flour gradually mixing well. Place the dough on a floured surface and knead for about 8 minutes. Place the dough in an oiled bowl covered in plastic wrap and let double in size. Punch the dough down and turn it out kneading it briefly. Let set for 5 minutes. Roll it out and place on a oiled (I use canola spray) pizza pan and add toppings.