Yeah, possibly. Experts have actually figured out how to increase the antioxidants present in whole grain wheat pizza dough -- and we all know how great antioxidants are. Scientists simply let the dough rise longer, and then cooked it at higher than normal temperatures, and what they ended up with was a crust with antioxidant levels as much as 82% higher than normal.

Beware, however, because stacking pepperoni, sausage, and a pound of cheese on top of your healthy crust will defeat any and all good intentions towards better eating. And besides, it sounds like it might be hard to recreate the effect at home so I'll be watching for pizzerias to start offering "healthy" pizzas: with high-antioxidant crusts, lowfat cheese, and tons of veggies and lean meat on top. It actually sounds kinda good!