There are a few ways that, when all used together, will come close to what you want to do. First, use a high-protein, whole-wheat flour, or add vital wheat gluten to your dough. Then, knead the dough 10-15 minutes by hand or better, use a mixer with a dough setting (at the risk of blowing out the motor). By activating the gluten, you will end up with a very tough dough that will not rise, as there is no yeast in this recipe. Second, when the dough is rolled out, dock it by taking a fork and poking holes. This is an old technique used to prevent the development of huge bubbles in pizza dough. Third, lower the oven temperature and cook very slowly.