might be too crisp to run thru your oven & cut w/o falling apart…check some of the tortilla/wrap suppliers & see if any yeast is/isn’t used…that might be a better option, or try to use one of the chemical leavening agents…or a potato based sourdough…
This was just featured in the Detroit Free Press (Matzo Pizza). I think you should just experiment with the matzo and give it a shot (its just flour and water). There was a recipe in the Freep as well.
