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!
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Cheers, Bianca
Vegan Pizza Crackers
Ingredients
- ½ cup water
- 1 tablespoon tomato paste
- 1 ⅔ cup all purpose flour
- ½ 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
- 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.
Kyra says
Wow Bianca :O I love these pizza crackers! I don't know if you have "Shapes" crackers in Austria, but they are very popular here, and I used to loooove the pizza flavoured ones. I imagine these crackers would taste very similar! I am definitely going to make these, I can't wait!
Bianca says
Thanks, Kyra! I had to google the "shapes" crackers, we don't have them here, but I think we have some that are a bit similar. To be honest, I've never been much of a snacker when it comes to the store-bought stuff. Plain, unflavored potato chips were pretty much the only thing I sometimes snacked. But I can't get enough of these homemade crackers. They are totally up my alley and I have a few more crackers recipes scheduled in the future :)
Kyra says
I just made these crackers, but I somehow didn't have any oregano (maybe it's hiding in my pantry somewhere...) so I substituted marjoram instead. Still, they tasted like little bites of pizza :D the kids are devouring the whole lot as I type, haha!
Bianca says
whaaat no dried oregano? tsk tsk :D I'm so glad you and your kids liked them! Whenever I make crackers, they are gone too quickly here too (and I only have one kid, eehhhh boyfriend :D )
Thank you so much for letting me know and thanks for the wonderful photo on IG <3
Tali says
I really wanted them to taste like Shapes, but they came out very hard and quite tasteless
Natalie says
Growing up I was always a cheesy cracker snacker until I discovered pizza crackers! They are so delicious, but I haven't had them in forever. Pizza flavors, the pizza cutter, the tomato sauce to dip, it's practically as if I'm eating pizza but so much more snackable :)
Bianca says
cheesy cracker snacker! Hah, love it, that sounds so cute! :) I really like the typical pizza flavor - oregano, tomato, yumm - I could swim in that stuff. Mhhh.. a sun-dried tomato hummus would be such a great dip for these too!
Strength and Sunshine says
Just missing the nooch now ;) Yum!!
Bianca says
You're so right!! That would have been such a great match. Hahaha, why didn't I think of that before... weird :D
lilyboxes says
yum!!! def have to try making these :)
Bianca says
Yeay! Yes, give them a try and I'd love to know how they turned out for you :)
Melissa @ vegan does it says
We are definitely cracker snackers over here and we love pizza too so this a great combo! I'm going to have to try these soon!
Bianca says
I always have to giggle when I'm reading cracker snacker :D so funny!
Karen says
I like the flavor of these! Curious...how do you roll these out thin enough? The dough is so stiff that I had a heck of a time. Do I just have to keep at it? Thought they were thin but the center wasn't. The outer edges were perfectly crackery but the center was tough. I'm going to keep trying as I love these with hummus.
Bianca says
Hi Karen, thank you so much for your comment! You could try adding more oil and less water, this should make the dough more flexible and easier to roll out. Also white flour is easier to roll out than whole wheat flour or spelt flour (I don't know if you maybe subbed any flours). If it is really stiff and hard to roll out, wrap the dough in plastic and let it sit for about half an hour in a warm place. It should be easier to roll out then.. but you might have to use more flour on the surface to roll out because it might get a bit stickier. I really hope these tips help! Also... flours are sometimes tricky. Some absorb more water than others, so when you mix and knead the dough try to create a flexible, soft dough.. don't necessarily stick to the flour-water-ratio on the blog but rather add the water/tomato paste mixture until it's a nice smooth dough. If the crackers are not perfectly evenly thin, the outer edges will be crispier and the middle still chewy - if you have a more flexible dough, that is easier to work with, I hope this problem will solve itself :) Let me know if they work out better or not :) Happy Holidays!
Karen says
Thanks again! I made them again today and they turned out much better! I did end up using more oil to soften the dough. I cooked them for about 25 minutes too. They are perfect! I can't wait to try the other variations you have. Thank you so much for your help.
Bianca says
Thank you so much for your response and for not giving up on them! :) I'm sooo glad they turned out much better this time. Once you know how the dough should feel, you can try out so many variations.. with seeds, with herbs, different spices... the possibilities are endless. Crackers are one of my favorite snacks of all time :)
Francesca says
Hello Bianca! I've loved this recipe so much I've included it in my Valentine's Day Vegan roundup with a link back here, I hope it's ok with you :)
Bianca says
What a wonderful round-up, Francesca! I absolutely love it! Thank you so much for including my crackers <3 I'm honored!
Francesca says
♥♥♥
Rachel says
Do you think this would work with gluten free flour?
Bianca says
Hey Rachel, I've made gluten-free Chickpea Cracker that you can look at for comparison. If using gluten-free flour, you'll have to be careful about the flour-water-ratio, as you may have to adjust it depending on the flour you're using. Also, it's better to roll the dough out between two sheets of parchment paper, because it's stickier. :) Best of luck!
Bogi says
I'm planning on making this for an upcoming trip. What's your tips on storage? How to pack them to stay perfect?
Bianca says
Make sure you let them cool off completely (leave them flat on the baking tray) then pack them in an air-tight jar. I've had the best results with this method. :)
Laura says
Not sure why this didn’t work out for me. After I added all the liquids, the dough was very dry and tough so I had to add more oil and water (I used all purpose flour). I eventually got it rolled out but it was hard to roll thin enough and the thicker crackers were tough. I checked the recipe 3x to make sure I added the correct amounts. Could it be hard water? The flavor was good though.
Bianca says
Hi Laura, I've just retested the recipe. You're right, the water amount is a little bit too low. I needed 1/3 + 1/4 cup to make a smooth dough. If the dough is too hard/crumbly, it's impossible to roll it thin enough, so that the crackers get crispy. So that all makes sense.
Tips: A proper rolling pin helps a lot with rolling the dough evenly. I actually have 3 different rolling pins :D so I should know..haha. It works best with a large rolling pin with rotating handles. 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.
Flour/Water even altitude all matter when making the dough, so it's best to add water until you can make a smooth dough. It's best to make it too wet than too dry, you can always work more flour into it while rolling out the crackers. A wetter dough is easier to roll out than a too hard one.
I hope you give them a try again! :)
rhonda miotke says
What a super idea, thanks so much for the recipe. I will be trying these soon.
Bianca says
Glad you like it! Hope you enjoy! :)
Jayna says
Can't wait to try this recipe! Can I substitute tomato paste with tomato puree? (since water will be added into the paste)
Bianca says
Yes, I think that would work just fine!
Hannah says
I added 1 1/2 tablespoons of nutritional yeast. Delicious! Thank you for this recipe
Eli says
How long do the crackers keep for?
Bianca says
Right now I still have crackers that I have made a week ago. Just keep in mind that the crackers have to be baked all the way through.
Adrienne says
My family LOVES these as well as the Spinach ones! I add a little bit of Pecorino Romano cheese to them to make them extra yummy. That being said I was never getting them as thin as I wanted until today! I ran the dough through my pasta maker (the old school hand crank one) and it worked perfectly! Thin and even and crisp up perfectly in the oven!