I agree with Tom N. that lack of sufficient fermentation is probably responsible for the finished crust tasting too much like bread.
Also, look at the amount of fat and sugar used in the dough formula/recipe. If the fat level is too high, (above 2%) the finished crust flavor can be compared to that of bread, be sure the fat you're using is olive oil to give the crust a different flavor, too much sugar can also be a cause. Try making the dough without any added sugar and cold ferment for 24 to 48-hours to see if that addresses the problem. Lastly, insufficient salt in the dough can have an impact upon flavor of the crust. We typically look for salt levels of around 1.75 to 2% of the total flour weight.
Tom Lehmann/The Dough Doctor