I know this is an old thread but i'm so happy someone else asked this question. I strongly dislike the average frozen pizzas that are on the market, but the cheap little Totinos crust has always had a very unique appeal to me. I'm very curious to see if anybody could replicate this as well, and perhaps even further the challenge by figuring out how to make it a little bit healthier... via less sodium and a smarter choice of fats. Logic would tell me that since it's a frozen food product meant to be shelf stable, that if different techniques were employed in a non-flash-frozen version, the same general result could be achieved while employing a better process. I think a working knowledge of pastry baking would be useful here and thats something I know next to nothing about, so I REALLY hope someone picks up this thread and see's if they can figure out how to clone it/upgrade it.
