You can add or not add as much cheese as you like or don't like. Same goes for toppings. As for the crust, it naturally is very thin (as in not much cheese at all). You can make it as thin as a wafer (crispier) or really thick (which comes out a lot softer). I've found that if you add some parmesan to the "crust" you can adjust/firm up the consistency for thicker versions.
It may not be for everyone. I was never really a fan of extra thick crust pizza, and was partial to the New York style thinner crust so it works out great for me. As an aside--after dramatically cutting my carb intake I lost 30 pounds so far! And I never feel hungry and once I figure out substitutes for the things I loved so much but are so bad for me, I've been happy as a clam!