Vegan Pizza Crackers

These vegan Pizza Crackers are easy to make and the perfect snack for parties! Dried oregano and tomato paste give the crackers the typical pizza flavor. Serve them with hummus for a crowd-pleasing snack!

Healthy and delicious snacks are great for parties or for lazy days in front of the TV! If you’ve been on my blog once or twice, I’m sure you know that I have an addiction to making crackers! So it was only a matter of time before these vegan Pizza Crackers had to happen!

These crackers contain dried oregano and tomato paste – these contribute to the typical pizza flavor. They are so flavorful that you can eat them on their own. Or serve them with hummus (like I did)!

How to make Pizza Crackers

The ingredients

You will only need a couple of basic ingredients to make these pizza-flavored crackers:

• all-purpose flour
• baking powder
• salt
• dried oregano
• dried basil
• tomato paste
• water
• oil

The basic steps

As always you can find the full recipe in the recipe box at the end of the post.

But to give you an idea of how easy these crackers are to make, these are the main steps: 

Step 1: Combine the dry ingredients in a bowl. Whisk together the water and tomato paste. Then add to the dry ingredients the oil and tomato water mixture. 

Step 2: Stir to combine, then use your hands to knead a smooth dough. You might have to add a bit more flour (if the dough is too sticky) or water (if it is too crumbly). 

Step 3: Roll out the dough on a lightly floured parchment paper as thin as possible.

Expert tip: This is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.

Then use a pizza cutter to cut out the individual crackers. Carefully pull the parchment paper with the crackers onto a baking tray and bake them in the oven for 15-20 minutes until crispy. 

I’ve served the crackers with Za’atar Hummus. And here are a couple more ideas:

Serve them with … 

• Basic Hummus with parsley
• Roasted Pumpkin Hummus
• Almond Cream Cheese
• Oil-Free Spinach Hummus
• Guacamole

Tips for making the perfect crispy crackers

• The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
• The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
• Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
• Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

How to store crackers

If you let the crackers cool off completely and then store them in air-tight containers, they will stay crispy for days! That way you can also prepare them in advance if you’re having a party coming up!

More Vegan Cracker Recipes you will love

• Spinach & Sesame Crackers
• Golden Turmeric Crackers
• Gluten-Free Chickpea Crackers
• Poppy Seed Crackers
• Vegan Cracker Recipes (All the cracker recipes I have on the blog!)

I hope you will enjoy these crackers as much as I do! Let me know if you give them a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth a try! 

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Pizza Crackers

Elephantastic Vegan

Recipe for vegan Pizza Crackers. Easy to make and they're the perfect snack for parties! They contain dried oregano, dried basil, and tomato paste that gives them a typical pizza flavor.

3.46 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Vegan

Servings 4 servings

Calories 207 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1/2 cup water
• ▢ 1 tablespoon tomato paste
• ▢ 1 2/3 cup all purpose flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon dried oregano
• ▢ 1 tablespoon dried basil
• ▢ 1 teaspoon olive oil

Instructions

 

• Pre-heat the oven to 400°F/200°C.
• Whisk together the water and tomato paste until the tomato paste has dissolved.
• In a mixing bowl, combine the flour, baking powder, salt, oregano, and basil. Then add in the tomato paste-water and olive oil. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. Add more flour if your dough is too sticky.
• On a lightly floured parchment paper, roll out the dough as thin and even as possible.
• Cut it with a pizza cutter length- and widthwise.
• Carefully pull the parchment paper with the crackers onto a baking sheet.  
• Bake the cracker in the oven for about 20 minutes (until they get crispy). Let them cool off a bit and enjoy!

Notes

Expert tip: This is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.

• The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
• The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
• Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
• Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

Nutrition

Calories: 207kcalCarbohydrates: 42gProtein: 5gFat: 1gSodium: 617mgPotassium: 188mgFiber: 2gVitamin A: 80IUVitamin C: 0.9mgCalcium: 72mgIron: 3.9mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!