Sprouted breads have long history, may offer very slight advantage in protein, nutrient availability, and let you mix your favorite grains and legumes (my example dough contains wheat, spelt, rice and beans!); to me it's mostly about the wonderful texture and earthy taste! Sourdough starter complements a sprouted dough well.
What you need
* Assorted dry whole grains and legumes (try the bulk section at your grocery store)
* Mason jar
* A strainer lid for your jar (find these at any health food store or online at ebay, amazon)
* Food processor (or, if you dare, mortar and pestle)
* Several days to let your grains sprout
* all the usual things you need for pizza dough --- yeast, flour, salt, water
* tomato, cheese (or fake cheese) and toppings
When I make pizza dough I like to limit my sprouted sponge to 30-60% of dough, using whole grain flour as the remainder to maintain excellent dough integrity. It's possible to make a 100% "flourless" dough but the texture is wetter and chewier than what you'd expect from pizza. In this case it can be helpful to add a binding agent like flax, egg, or oil.
If you're looking for a crispier texture (and you don't have issues with gluten) try a pizzaria trick --- add a pinch of vital wheat gluten.
If you've never made bread or pizza dough before I strongly suggest trying more traditional recipes first so you can find a process you like, get a good idea of baking proportions, see what good (and not so good) dough development looks like!