When I introduce a "whole wheat" substitution to my family, I have to kind of sneak it in because they just have some kind of weird bias - I don't let them know about it until after they have eaten it. Sometimes they can tell the difference, most times they can't, as was the case with the Boboli 100% Whole Wheat Pizza Crust.
All I can say is, I made some good pizza. There is very little difference between the taste of this pizza and that of 'regular' pizza crust - maybe just a tad bit of a more 'wheaty' taste, and I didn't notice much difference in how the crust comes out (I had made a thin crust pizza the day before).
The difference that's important to me is that it's 60 calories less than the Boboli Orginial Pizza Crust (20 calories less than Boboli's Thin Crust), and 3 grams more fiber. The ingredients list starts with whole wheat flour and it's not too long (although it's not all natural).