Place the warm water in the bowl of a stand mixer. Stir in the agave nectar. Sprinkle the yeast over the surface of the water and stir gently. Allow to proof for a few minutes until foamy.
Add the olive oil, flours, and salt. Place the bowl on the mixer and stir with the bread hook until a dough ball forms around the hook, scraping down the sides. (Alternatively, you can stir in the flour with a wooden spoon.)
Knead the dough ball for several minutes, either with the dough hook or by hand on a lightly floured surface.
Once the dough ball is smooth and elastic, grease the bowl and place the dough ball in the center. Cover and allow the dough to rise until doubled in bulk, about 1 hour.
When the dough is ready, remove it to a floured surface and cut into three portions. Shape each portion into a round ball. Allow the dough to rest for a few minutes and then proceed with your pizza recipe.
Form each dough ball into a thin flat disk and place on a greased pizza pan or baking dish. Top with sauce and toppings and bake in a 475 degree oven for 9 to 10 minutes or until the crust is crisp and the cheese is melted.
You can freeze dough for up to 3 months, simply let thaw overnight in the refrigerator before using.