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For the whole-wheat pizza dough: Combine water, yeast, sugar and 1 teaspoon oil in a small bowl; let stand 5 minutes. Add remaining flour and salt, stirring until a soft dough forms.
Brush dough with remaining ½ teaspoon oil, turning until coated. Cover and let rise 1 hour. Meanwhile, prepare flatbread toppings.
For the grilled corn and zucchini flatbreads: Preheat grill to medium-high heat (350°–450°F or 177°–232°C). Brush 1 teaspoon oil evenly over corn, and cut sides of zucchini. Grill 5–7 minutes, turning occasionally, until tender. Set aside to cool slightly. Cut corn from cob and set aside. Slice or chop zucchini; set aside.
After dough has risen for 1 hour, divide into 4 portions and roll into thin rounds on surface brushed with remaining ½ teaspoon oil. Place on greased grill grate and grill one side 1–2 minutes, covered, until puffed and slightly firm. Transfer to a cutting board, grilled side up.
Spread 1 tablespoon pizza sauce on cooked side of each crust. Arrange zucchini and corn evenly over sauce. Sprinkle each pizza with a tablespoon of cheese. Transfer to grill with a large spatula. Grill, covered, 3 minutes or until pizza is done and cheese melts. Transfer to plates and sprinkle with fresh thyme and onions.