Tomatoes, garlic, oregano and basil combine into a crispy, gluten-free cracker that captures the flavors of pizza. Savory, herby, and perfect for lunches or snacks, these crackers are simple to make and great for the whole family.
With the school year starting, I’ve been thinking about easy, wholesome snacks to pack. Store-bought options are convenient, but making snacks at home lets you control every ingredient. These homemade gluten-free pizza crackers are made using a gluten-free flour blend, almond flour and golden flaxseed meal. The combination yields a sturdy, flavorful cracker that bakes up crisp and full of pizza-like flavor.
Golden flaxseed meal is a versatile ingredient that works well in breads, muffins, pancakes, smoothies and crackers. Rich in omega-3 fatty acids and fiber, it contributes a mild, nutty flavor and extra nutrition. I prefer the golden variety because its color blends in easily, so it’s simple to add nutrition to kids’ snacks without them noticing.
Homemade crackers are more straightforward than they seem. Once the dough comes together, transfer it to a parchment-lined baking sheet, cover with another sheet of parchment and roll it very thin. Use a pizza cutter to score the dough into cracker-sized pieces, sprinkle with a little finishing salt, and bake until golden and crisp. You can easily adjust the herbs and spices to suit your taste.
My kids loved these gluten-free vegan pizza crackers and could smell them while they baked. My husband tried one without knowing what it was and immediately guessed “pizza”—a clear sign these crackers deliver the right flavors. They’re a great savory snack that stores well and travels easily for lunches or on-the-go munching.
- 1 cup Sarah’s gluten free flour blend
- 1/2 cup almond flour
- 3 tablespoons golden flaxseed meal
- 1 teaspoon ground garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/3 cup cold water
- 1 tablespoon grape seed or olive oil
- 1 tablespoon tomato paste
- 1 tablespoon pure maple syrup
- additional sea salt, for sprinkling
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, almond flour, flax meal, ground garlic, oregano, basil, sea salt, baking powder and crushed red pepper flakes if using.
- In a separate bowl, combine the cold water, oil, tomato paste and maple syrup. Add the wet mixture to the dry ingredients and stir until a dough forms. If the dough seems dry, add 1–2 teaspoons more cold water.
- Transfer the dough to the prepared baking sheet. Place another piece of parchment on top and roll the dough into a very thin rectangle, about 1/8 inch thick.
- Carefully peel away the top sheet of parchment. Use a pizza cutter to score the dough into 1-inch crackers, then sprinkle with additional sea salt.
- Bake for 15 minutes, then rotate the pan and gently separate the crackers with a knife or metal spatula. Bake another 15 minutes, until golden brown and crisp.
- Remove the crackers from the oven and transfer to a cooling rack. Cool completely before storing in an airtight container. Crackers will stay fresh for 1–2 weeks.
This recipe highlights how simple it can be to make a homemade, nutritious snack that tastes like pizza. Enjoy these crackers on their own, with dips, or packed into lunches for a flavorful, gluten-free option.
This post was sponsored by Bob’s Red Mill. All opinions are my own.