Interestingly enough, after reading the new Heironymous book "Brewing With Wheat" I designed a "White Ale/Saison" hybrid with the basic recipe above. Basically eliminating the sugar and munich, dropping the OG to around 1.050, increasing the wheat to 40% and subbing out some rye malt. I split between WLP565 and the WY French Saison. It's ready to be keggged now, haven't tasted it yet.
I'd like to add some flaked rye down the road, but didn't have any on hand.