Already posted this on the Monthly Challenge thread, but I am kinda proud of the results so I figured WTH...
Decided I wanted to do a deep dish cracker crust, so here we go. Used what I think is a regular cracker crust formulation. Rolled it out and formed it into a Crisco greased deep dish pan. The Crisco was more for glue on the sides of the pan than anything else. The toppings (fillings?) were prefried on the cook top. The pizza was to be half all meat (for the kids) and half supreme (sadly no mushrooms as the wife is not a fan). Dough scraps from the overhang were saved. The crust was baked at 475 until it began to brown. The crust was pulled from the oven and a layer of mozerella slices was applied. The two topping mixtures were spread into the crust. Sauce was spooned on. A layer of shredded Italian cheese was sprinkled on. Back in to the oven to heat it all up. Went to broil on the oven to get a brown on the cheese on top.
The crust scraps were later brushed with butter, sprinkled with raw sugar and cinnamon and shoved into the oven. Daughter loved it (anything with sugar and cinnamon), rest of family was at least complimentary.