Nope, I mean baking the crust completely through and dressing it with toppings not to be baked and serving the result at room temp.
I tried it tonight, it didn't brown as nice as usual and came out a lot drier, I am thinking spritzing it with water next time to get a lighter crust, we'll see I guess.
I am really just having fun here, nothing too serious. The idea came to me when I was thinking of how to enjoy deep dish at work since we have no toaster oven with which to reheat it coupled with the desire to be a tad more healthy.
The result is a deep dish made with olive oil, spread with homemade hummus and piled high mild pepper rings, Greek olives, red onion, cucumbers and feta cheese.
I tried another concept with a crust infused with powdered garlic, spread with molcajete guacamole and topped with my tomatillo pico de gallo. The results of both were absolutely delicious, just not your typical deep dish fare. I think deep dish is a better venue for this application than normal pizza due to the fact that you can heap the toppings on a lot higher, it works best in small crusts though, I used an 8" pan.