First of all, it's a cracker crust. Cracker crust requires very stiff dough, which is very difficult to roll by hand. Unless you have a sheeter, it will always take a lot of work to roll a cracker crust skin. There's really no way out of it. (Unless you want to compromise by using a higher hydration or excessive fermentation, or other tricks. Of course, that turns it into something that's not a cracker crust).
Also, it sounds like you may be mixing the dough for too long, thus developing the gluten more than should be necessary for a cracker crust. Or you are letting the dough rise, then reshaping it. If that's what you're doing, the gluten is probably more developed than you want it, which makes it more elastic and more difficult to roll.
