To make the crust, in a medium bowl whisk together the whole wheat and all-purpose flour, the baking powder and salt. Blend the butter in using a fork or your fingers. This is the same method as making pie dough but because it is a small amount of butter the results will look not as crumbly. In a small bowl, whisk together the olive oil and honey, then whisk in the milk. Make a well in the center of the flour mixture and add the liquids, stir with a wooden spoon until the dough comes together.
Position a rack in the center of the oven and preheat to 450 . Sprinkle a thick aluminum baking pan or pizza pan with whole wheat flour to prevent sticking—thin cookie sheets will not conduct heat properly and may burn the crust.
To make the topping, combine ricotta, garlic and sage in a small bowl, mixing thoroughly. Heat the olive oil in a skillet on medium high and add the leeks and red chilis, stirring frequently for about 3 minutes. Add the portabella mushrooms and cook until the mushrooms release their water, about 6 - 8 minutes longer.
Spread the dough by hand directly on the prepared tart pan or cookie sheet to about 12 inches in diameter. Layer with the ricotta mixture and top with the mushroom and leeks. Sprinkle the Parmesan cheese and bake for about 12 - 15 minutes or until the edges are golden and the cheese is bubbly.