I've used crisco in the past but trying to cut some fat out of the diet.
<Peer pressure mode ON/off> Boo! Hiss! Removing fat removes flavor, and makes the pizza less interesting! Stick with the fat!!<Peer pressure mode on/OFF>
Seriously, in addition to keeping the crust from sticking to the pan, the fat will help fry the outside of the crust and give it a golden, crunchy look and feel.
I've never cooked a pan pizza before, but applying experience from other breads and other things cooked in hot dark pans, I would guess that you might get a darker, drier, more "loaf-of-bread-like" crust if you cut out all the fat. Depending on how hot and how long you cooked it, you might also run a higher risk of actually burning the crust (and/or the cornmeal).
Like I said, though, that's just speculation on my part. Hopefully, other folks who have actually cooked a variety of pan pizzas will weigh in to give you better info based on actual experience.